This one has been in my Recipes to Try file for a long time. Wish I had tried it sooner…it is soooooo good!!
I followed the recipe to a tea and didn’t skimp on any of the spices. It has medium heat so if you like things a bit on the mild side…I’d suggest going a little lighter on them.
The chicken is super most and easily comes off the bone; my knife just slide through the meat! I served it with a green salad and rice. It would be delicious with tortillas, corn, black beans, etc…
Can’t wait to make this again. It’s going in my regular rotation!
Happy Crocking!
INGREDIENTS
- 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
- 2-3 bell peppers, sliced
- 3 cloves garlic, minced
- 1 cup mild salsa verde
- 1/3-1/2 cup honey
- 1/2 cup lime juice
- 1 1/2 teaspoons chili powder
- Salt and fresh cracked pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Chopped cilantro, for garnish
DIRECTIONS
1. Arrange bell pepper into the bottom of your slow cooker and spread into an even layer. Top with chicken thighs.
2. In a bowl whisk together chili powder, cumin, paprika, salt and pepper. Evenly sprinkle half of the seasoning over chicken thighs then flip chicken and sprinkle in remainder. Top chicken with garlic.
3. In a small bowl whisk together olive oil, lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired.
4. Pour the salsa verde over chicken. Cover and cook on HIGH for 3 – 4 hours or LOW for 6 – 8 hours, until chicken has cooked through and veggies are tender.
5. 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. Enjoy!
UPDATE: I now shred the chicken at the end and stir it back into all the yummy liquids in the crockpot.
