Try this Chilindron - Crockpot Spanish Red Pepper Stew recipe, or contribute your own.Suggest a better description
Place the chicken thighs in the bottom of a crockpot liner coated with cooking spray.
Top with the chopped, roasted red peppers.
Sprinkle with the paprika.
Combine the remaining ingredients in a small mixing bowl and pour over the peppers and thighs.
Cook on low 8 to 10 hours or until the thighs are tender and fall off the bone.
Serve over pasta, noodles, or rice garnished with parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (10162g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 5850 (46%)|
|Amt Per Serving||% DV|
|Total Fat 650g||867 %|
|Saturated Fat 380.1g||1901 %|
|Monounsaturated Fat 199.9g|
|Polyunsanturated Fat 30.7g|
|Cholesterol 3091.5mg||951 %|
|Sodium 9905.4mg||342 %|
|Potassium 29402.8mg||774 %|
|Total Carbohydrate 884.7g||260 %|
|Dietary Fiber 22.6g||90 %|
|Sugars, other 862.1g|
|Protein 740.5g||1058 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 12582
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.