CATEGORIES
Slow cooker

Spanish Crockpot Chicken

Prep:
30 m
Cook:
7 h 0 m
Ready in:
7 h 30 m
Yum
Crockpot chicken with a pronounced tomato taste and a touch of hotness from the chili!
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INGREDIENTS
Servings: 8
Boneless chicken thighs
2 lb.
Boiling water
1 quart
Salt
½ tsp.
5 medium onions, quartered
5 green bell peppers, large diced
Chile sauce
1 8-oz jar
Tomato sauce
1 15-oz can
Ketchup
1 cup
DIRECTIONS
  1. Add chicken to the Slow Cooker pot; cover chicken with boiling water. Sprinkle with salt.
  2. Cover with the lid and cook on HIGH till the chicken is no longer pink.
  3. Toss in chopped onions and bell peppers. Let cook for 10 minutes or until the vegetables are tender.
  4. Mix in the sauces and the ketchup. Return the lid back onto the pot, change the setting to LOW, and let cook for 6 hours.
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