Mexican

Salsa chicken thighs is for Lunch.

Salsa chicken thighs takes 10 minutes to prepare.

Salsa chicken thighs takes 460 minutes to cook.

Salsa chicken thighs makes 6 servings.

The ingredients for Salsa chicken thighs are:

453 grams Chicken Thigh
2 cup Salsa
270 grams Spinach, fresh
1.5 cup Green Giant Riced Cauliflower
1 serving Hot Sauce, Sriracha Hot Chili Sauce 1 tsp (5g)

Here is how you make Salsa chicken thighs:

Mix sriracha with salsa or use a hot salsa.Layer salsa on the bottom of the crock. Add some chicken and cauliflower. Repeat until these ingredients are in the pot.Cook on low for 6-8 hours.Midway through cooking start to add spinach. As it wilts and reduces in size, add more until all is in the pot.Shred chicken and mix. Can add to bed of fresh spinach or used as a taco filingServing Size:?6 1 cup servings

The nutritional information for Salsa chicken thighs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 130.2

• Total Fat: 3.3 g
• Cholesterol: 62.7 mg
• Sodium: 496.8 mg
• Total Carbs: 8.2 g
• Dietary Fiber: 2.9 g
• Protein: 17.7 g

Salsa chicken thighs is Mexican cuisine.