5 Minute Tex-Mex Crock Pot Chicken with Chef Cash White👨‍🍳


– Hey, everybody out
there on the interwebs. Today, we’re gonna be making a Tex-Mex Crock-Pot chicken thigh. (light music) Hey, everybody, I’m Chef Cash White and I’m here because God delivered me from my circumstances
and left me in a place where I’m able to share my
love of cooking with you. Let’s get started cooking. Okay guys, we’re gonna start here with four bone-in chicken thighs, skin on, and we’re gonna make us a little rub. I’m gonna start here with
some Italian seasoning, a little basil and
oregano, about a tablespoon of kosher salt, about
a tablespoon of cumin, and about a tablespoon
of granulated garlic. Now I’m gonna add me some fresh-cracked black pepper into that and I’m gonna mix that all up with my finger. I love cooking in a Crock-Pot
because it’s something quick. If you’re headed to work in the morning, you can throw this stuff together, turn it on, and leave it on all day. When you come home, your
house smells delicious and your food is ready to go. What we’re gonna do here is we’re gonna season the outside of this. We’re gonna give it a nice,
generous seasoning, like that, and just kind of pat it in a little bit. We’re gonna place these in the bottom of the Crock-Pot, just
line ’em straight up. Alright, so we have ’em
just laid in here evenly so there’s a little bit
of space in between ’em. Now, this is the easy part, guys. What I have here, some store-bought salsa. I wanted to do something
a little extra spicy, so this is actually habanero salsa. It’s gonna be very spicy. We’re gonna pour this all down in there. And then this is a canned
tomato and chili blend. We’re gonna put that on there as well and we’re gonna pour a
little bit of water in here. You can use chicken stock if you want. Just enough to get about halfway up on the chicken, just covering
the chicken, like this. Alright, so this is the best part. We’re gonna cover it up, put it on high, and we’re gonna leave it going, about six to eight hours. We’ll come and check on it after that. Alright, so just got home
from a very long day. Our Crock-Pot has been on for
about six hours now, okay? Let’s take a look and see what
it looks like on the inside. That chicken looks perfectly done. We’ve got all the seasonings there from the salsa, the tomatoes. So, I drained a little bit
of the oil off, got the tomatoes, the salsa, all
that good stuff right on top. I’m gonna chop a little bit
of a fresh cilantro to top it. Guys, this would be
delicious over some rice, put it over some pasta,
all that kind of stuff. So just a nice, quick meal to throw in before you head out for the day. And there we go, guys. This is our Tex-Mex Crock-Pot chicken. Well guys, if you like what you saw today, and even if you didn’t,
leave us some comments. Let us know how we’re doing. And don’t forget to click
the “subscribe” button below. Guys, remember one thing for me: keep the faith, enjoy the food. God bless. Love you guys.

One comment on “5 Minute Tex-Mex Crock Pot Chicken with Chef Cash White👨‍🍳”

  1. Darla Gips says:

    Seems crockpots cook so fast nowadays. I’d be afraid to go off and leave the chicken for 6 hours on high. You ever cook with a pressure cooker, Cash? I’d be interested to see what kind of recipes you have. By the way – thanks for sharing your recipes. I’ve made several things and each has been really good. Keep ‘em coming

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