Mexicali Chicken

Mexicali Chicken

Mexicali Chicken

Prep Time 10 minutes

Cook Time 7 to 8 hours (LOW) • 2 to 3 hours (HIGH)


Makes 4 servings


2 medium green bell peppers, cut into thin strips
1 large onion, quartered and thinly sliced
4 chicken thighs, skin removed
4 chicken drumsticks, skin removed
1 tablespoon chili powder
2 teaspoons dried oregano
1 jar (16 ounces) chipotle salsa
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt
Hot cooked noodles


  1. Place bell peppers and onion in slow cooker; top with chicken. Sprinkle chili powder and oregano evenly over chicken. Add salsa. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
  2. Remove chicken pieces to serving bowl; keep warm. Stir ketchup, cumin and salt into liquid in slow cooker. Cook, uncovered, on HIGH 15 minutes or until hot.
  3. Pour mixture over chicken. Serve with noodles.


For thicker sauce, blend 1 tablespoon cornstarch and 2 tablespoons water until smooth. Stir into cooking liquid with ketchup, cumin and salt.

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