Mexicali Chicken (Slow Cooker) |
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Prep Time: 5 Minutes Cook Time: 480 Minutes |
Ready In: 485 Minutes Servings: 4 |
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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! Ingredients:
2 medium green bell peppers (cut into thin strips) |
1 large onion (quartered and thinly sliced) |
4 chicken thighs |
4 chicken drumsticks |
1 tablespoon chili powder |
2 teaspoons dried oregano |
1 (16 ounce) jar salsa (chipotle or picante) |
1/2 cup ketchup |
2 teaspoons ground cumin |
1/2 teaspoon salt |
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.
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