It really is extremely easy.
8 hours, 4 servings
| 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 |
| 2-4 cups | Cooked rice, for serving |
| optional | Chopped cilantro for garnish |
| 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 © FirstPageRecipes.com |
| 8. Mix the sour cream well into the sauce. |
| 9. Serve the sauce spooned over the chicken. |
| 10. Garnish with cilantro if desired. |
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