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Ingredients
2 Pounds chicken thighs, bone in, skin on
1 Tablespoon olive oil
2 Bell peppers, sliced
3 Garlic cloves, minced
1 Cup mild salsa verde
1/2 Cup lime juice
1 1/2 Teaspoons chili powder
Salt & fresh cracked pepper
1/2 Teaspoon smoked paprika
1/2 Teaspoon cumin
Chopped cilantro, for garnish
Instructions
Arrange bell pepper in the bottom of the crockpot and spread into an even layer, top with chicken thighs.
In a bowl whisk together chili powder, cumin, paprika, salt & pepper. Evenly sprinkle half of the seasoning over chicken thighs then flip chicken and sprinkle in remainder, top chicken with garlic.
In a small bowl whisk together olive oil, lime juice and add to crockpot along with chicken and season with additional salt to taste if desired.
Pour the salsa verde over chicken. Cover and cook on LOW for 4 to 5 hours or on HIGH for 3 to 4 hours, until chicken has cooked through and veggies are tender.
Adjust seasoning and add more honey for sweeter, lime for more zing, and garnish with fresh cilantro. Serve over rice or in warmed tortillas with sour cream and optional guacamole, cheese and salsa.
Recipe Note
For a bit of crispiness carefully transfer cooked chicken to a roasting pan and broil for 2 to 3 minutes, then add chicken back to the crockpot before serving.
07/19/19 * * *