24 oz. jar Mild salsa (Ed.: I prefer Chi-Chi’s Chunky, but use your favorite)
1 large Sweet onion, sliced about 1/4” thick
1 large Green bell pepper, cut into strips. (Ed.: I also used red bell pepper, simply because they were available and too pretty to pass on.)
Directions
• Put a layer of onions and another of green pepper in the bottom of a crock pot.
• Add a layer of skin-on, bone-in chicken thighs.
• Cover that with mild salsa.
• Add another layer of chicken, and then more salsa.
• Cover and cook all day on low.
(Ed.: Coating the crock with cooking spray is a good idea. An even better one is to use a slow cooker liner (see: Reynolds Slow Cooker Liners). Both make clean-up far, far easier.)
Dr. Grace is one of the most consistently busy people I have ever known, even in her “retirement.” She is Associate Professor Emerita of Modern & Classical Languages at SUNY Buffalo State and formerly Assistant Dean for International and Exchange Programs. She travels (even in retirement) all over the world, as well as being active in music and mission programs at University Presbyterian Church, Buffalo, NY . It was at UPC that I became friends with Lee Ann, and her husband Howard, when I was Director of Music and Organist there some 30-odd years ago. Lee Ann studied voice with me (she is also an operatic spinto soprano!), and our coaching sessions often ended up with “foodie” talk over a glass of wine. (There were also the occasional emergency “What do I do?!?” calls when I was at a loss for how to make a recipe work.) I am thrilled not only that she’s taking part in this book, but that I’ve had the great, good fortune of knowing her, lo these many years.
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