Salsa Chicken with Brussels Sprouts

This crockpot chicken dinner practically makes itself. Boneless skinless chicken thighs get a quick pre-cook in the microwave with garlic powder and lemon pepper, then go into the slow cooker topped with canned tomatoes and green chiles, Brussels sprouts, and sliced hot peppers for a long, slow braise.

Pre-cooking the chicken in the microwave first isn’t just about speed. It firms up the outside so the thighs hold their shape during the 7-hour cook instead of falling apart into shreds too early. They’ll still be tender enough to pull apart by the time they’re done.

The Brussels sprouts absorb all that spicy tomato liquid as they cook, turning from firm little cabbages into soft, flavor-packed bites that taste nothing like steamed sprouts.

Kitchen Tips

• Slice the jalapeno and cayenne paper-thin as directed. Thick slices create uneven heat pockets, and you might bite into a chunk that’s way hotter than intended.
• Don’t stir during the cook. Let the layers do their thing. The tomatoes create enough liquid to braise everything without intervention.
• Serve over rice to soak up the spicy tomato juices.

Variations

• Use chicken breasts instead of thighs for leaner meat, but expect a slightly drier texture.
• Swap Brussels sprouts for green beans or zucchini for a different vegetable.
• Reduce or skip the hot peppers entirely for a milder, family-friendly version.