Crockpot Texmex Chicken Thighs - cooking recipe

Ingredients

1 medium yellow onion, diced
1/2 red bell pepper, finely diced
2 jalapenos, diced finely
1/2 cup salsa
6 chicken thighs
1/4 cup fresh cilantro, roughly chopped
1 teaspoon chili powder
1 (8 ounce) can cheddar cheese soup

Preparation

Take the first 4 ingredients and place in the bottom of the crockpot. Lay the chicken thighs on top of the veggies. Sprinkle the cilantro and chili powder on top of the thighs. Mix the can of cheddar soup with half a can of water and pour over the thighs. Cover and cook on low for 6-8 hours.