CROCKPOT SALSA VERDE HONEY LIME CHICKEN

CROCKPOT SALSA VERDE HONEY LIME CHICKEN 2 pounds (1kg) bone-in, skin on chicken thighs (or chicken breasts) 1 tablespoon olive oil 2 bell peppers, sliced (we used green and yellow) 3 cloves garlic, minced 1 cup (250ml) mild salsa verde 1/3-1/2 cup (80-125ml) honey 1/2 cup (125ml) 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 Arrange bell pepper into the bottom of your slow cooker and spread into an even layer. Top with chicken thighs. 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. 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. 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. 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! note: For a bit of crispiness, you can carefully transfer cooked chicken to a roasting pan and broil for 2 – 3 minutes, then add chicken back to the slow cooker before serving.