Mexicali Chicken (Slow Cooker)

Total Time
8hrs 5mins
Prep
5 mins
Cook
8 hrs

Very easy, yummy, and inexpensive. Found this in the, "Simple 1-2-3 Cookbook." If you want to make the sauce thicker, you can blend 1 tablespoon cornstarch and 2 tablespoons water until smooth and stir into cooking liquid when the ketchup, cumin, and salt is added. Hope you guys enjoy this one!

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Ingredients

Nutrition

Directions

  1. Put sliced peppers and onions in slow cooker and top with chicken.
  2. Sprinkle chili powder and oregano over chicken and add salsa.
  3. Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
  4. Remove chicken from slow cooker and place in a serving bowl to keep warm.
  5. Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
  6. Pour mixture over top of noodles or rice.
Most Helpful

5 5

I disguised all the veggies by blending most of them up after cooking them in the crock pot and my kids never knew! Served with rice and cheese on a tortilla, was delicious!!!

5 5

Wonderful flavor from the salsa (I used Pace Picante), chili, and oregano (had to sub Italian seasoning). All of this bakes into the chicken, and is plate-lickin' good. The ketchup and cumin made for a great sauce. Served with brown rice and corn. Ended up mixing sauce, rice and corn together for a fabulous "spanish rice". Can't wait for leftovers tomorrow!!!:) Made for ZWT5 Zingo!

3 5

I don't think I will be making this again. My husband said he rather eat the leftover sloppy joes I made for my daughter. It smelled so good cooking all day! It just didn't WOW us! We ate it over white rice. Update: ate the leftovers for lunch. Left out the rice and just ate it with shredded cheese, sirracha , and a dollop of sour cream. Much better!