6 to 10 | Chicken thighs, skins removed. Bone-in or boneless. |
16-oz jar | Mild thick/chunky salsa |
1 | Onion, chopped |
1 Tbsp | Curry powder |
1 cup | Sour cream |
optional | Chopped cilantro for garnish |
2-4 cups | Cooked rice, for serving |
1. Place the chicken thighs (skins removed) in the slow cooker. |
2. Combine the salsa, onion, and curry powder |
3. Pour the salsa mixture over the chicken. |
4. Cover the slow cooker with the lid. |
5. Cook on low for 8 to 10 hours or on high for 5 hours. |
6. Transfer the chicken to a platter, and reserve the sauce in the slow cooker. |
7. Add sour cream to sauce |
8. Mix the sour cream well into the sauce. © FirstPageRecipes.com |
9. Serve the sauce spooned over the chicken. |
10. Garnish with cilantro if desired. |
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