I don't know about you but I just love a good crockpot recipe. Something that's easy to just toss in and be able to go about your day then have a wonderful warm home cooked meal for dinner. This is one of those recipes. And after I made it my husband asked for it nearly every week. This actually originated from my mom's enchilada sauce recipe. I just added a few things to make it into an easier crockpot meal. And please adjust the spices to your liking! It's amazing how much hotter a dish can be with just 1/2 teaspoon of chili powder! I usually half the amount of chili powder if I'm making this as a family dinner.
2 things I like about this other than being easy 1) you can chopped things ahead of time and keep it in the freezer ready to add when you are in a rush. 2) It makes a lot and keeps well in the fridge. So I can make a batch for my husband to to take to work for his lunches. I forget how many days it lasts cause I try to make other things as well so he doesn't eat the same thing every day (although I doubt he'd mind), but I'm sure it lasts most of the week.
2.5 pounds bone-less, skin-less chicken thighs
2 cups uncooked quinoa, rice would also work well
1 – 26 ounce box of chopped Pomi tomatoes or any 26-28 ounce can of chopped tomatoes will work
1 yellow onion, chopped
1 bell pepper (any color), chopped
2 large garlic cloves
1 tablespoon chili powder or 1 teaspoon of each: cayenne powder, cumin, paprika (half this to make less spicy)
1 teaspoon oregano
1/2 teaspoon sea salt
1/8 teaspoon pepper
Avocado (optional topping)
Combine everything into the crock pot
Put the crock pot on low and let cook for 6-8 hours