Try this Chilindron - Crockpot Spanish Red Pepper Stew recipe, or contribute your own.
Suggest a better descriptionPlace 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.
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Serving Size: 1 Recipe (10162g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 12582 | ||
Calories from Fat: 5850 (46%) | ||
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Amt Per Serving | % DV | |
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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
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