Slow Cooker Mexican Chili Chicken Recipe

Name: Slow Cooker Mexican Chili Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium green bell peppers, cut into thin strips; 1 large onion, quartered and thinly sliced; 4 bone-in chicken breasts (I remove skin); 1 tablespoon chili powder; 2 teaspoons dried oregano; 1 (16 ounce) jar chipotle salsa or 1 (16 ounce) jar salsa, of your choice; ½ cup ketchup; 2 teaspoons ground cumin; ½ teaspoon salt; hot cooked noodles

Servings: persons

2 medium green bell peppers, cut into thin strips
1 large onion, quartered and thinly sliced
4 bone-in chicken breasts (I remove skin)
1 tablespoon chili powder
2 teaspoons dried oregano
1 (16 ounce) jar chipotle salsa or 1 (16 ounce) jar salsa, of your choice
½ cup ketchup
2 teaspoons ground cumin
½ teaspoon salt
hot cooked noodles

1
Place bell peppers and onion in slow cooker; top with chicken.
2
Sprinkle chili powder and oregano evenly over chicken.
3
Add salsa.
4
Cover and cook on low 5-6 hours or until chicken is tender.
5
Transfer chicken to serving bowl; cover with foil to keep warm.
6
Stir ketchup, cumin and salt into cooking liquid.
7
Cook, uncovered, on high 15 minutes or until hot.
8
Remove chicken from bone, chop, and return to slow cooker; allow chicken to soak up the sauce a little before serving.

234

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium green bell peppers, cut into thin strips, 1 large onion, quartered and thinly sliced, 4 bone-in chicken breasts (I remove skin), 1 tablespoon chili powder, and more.

Yes, Slow Cooker Mexican Chili Chicken falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Mexican Chili Chicken

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