Best 2 Chicken Mexicali Slow Cooker Recipes

Looking for a flavorful, mouthwatering dish that can easily be prepared in your slow cooker? Consider trying chicken mexicali, a dish that combines the vibrant flavors of Mexican cuisine with the convenience of slow cooking. This dish is a symphony of savory spices, tender chicken, and zesty ingredients that come together to create a tantalizing meal that will have your taste buds dancing. Whether it's for a weeknight dinner or a casual gathering, chicken mexicali slow cooker is a culinary journey you don't want to miss. Get ready to embark on a flavorful adventure as we guide you through the steps of creating this delightful dish.

Let's cook with our recipes!

MEXICALI CHICKEN (SLOW COOKER)

Mexicali Chicken (Slow Cooker) image

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!

Provided by Virginia Cherry Blo

Categories One Dish Meal

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 417.5, Fat 21.7, SaturatedFat 6, Cholesterol 138.1, Sodium 1526.5, Carbohydrate 23.7, Fiber 4.6, Sugar 13.8, Protein 34.1

CHICKEN MEXICALI-SLOW COOKER

Chicken Mexicali-Slow Cooker image

From the time my grandmother brought back tacos from Sandiago back in the 60's to this day anything southwestern spells delicious to me. I created this for my family to enjoy the complexity of flavors from south of the border. It is also easy easy easy! And almost fat free if you skip the cheese! Enjoy!

Provided by Deb Lund

Categories Tacos & Burritos

Time 6h20m

Number Of Ingredients 10

Ingredients

6 boneless chicken breasts
1 can(s) tomato soup
1 box spanish rice with seasoning (i use goya)
1 c frozen corn
1 can(s) white beans
1 can(s) green chiles
1 jar(s) salsa
2-3 Tbsp taco seasoning
3 c water (the amount you need for the rice plus one cup)
2 c mexican blend shredded cheese

Steps:

1. Into a large crock pot put the canned tomato soup and water, stir well to combine.
2. Mix in the salsa, taco mix, rice and corn. Stir well to combine.
3. Add chicken breasts and push down to cover with liquid.
4. Spread the beans over the top and depress slightly with the back of a spoon so they are also covered.
5. If the chicken breasts are frozen cook 4 hours on high then 2 on low. If you have a probe stick it into one of the chicken breasts and cook until 165. If the chicken breasts are defrosted cook on high 4 hours or low 6 hours but never on warm.
6. When done spread Cheese over the top replace lid and wait 10 minutes until cheese has melted.
7. If you want low cal,low fat skip the cheese and top with fresh diced tomatoes, onions and cilantro.
8. Serve with Avacado slices and fresh salsa on the side and a tall bottle of Corona.

Tips:

Prep your ingredients in advance: Dice the chicken, chop the onions and bell peppers, and mince the garlic before you start cooking. This will save you time and ensure that all of your ingredients are cooked evenly.
Use a large slow cooker: This recipe makes a lot of food, so you'll need a slow cooker that's at least 6 quarts in size.
Don't overcrowd the slow cooker: Make sure that there's enough space for the chicken and vegetables to cook evenly. If you overcrowd the slow cooker, the food will steam instead of roast.
Cook on low for 6-8 hours: This will give the chicken time to cook through and the vegetables time to soften.
Serve with your favorite toppings: Chicken Mexicali is delicious served with rice, beans, tortillas, or chips. You can also top it with shredded cheese, sour cream, guacamole, or salsa.

Conclusion:

Chicken Mexicali is a flavorful and easy-to-make dish that's perfect for a weeknight meal. It's also a great recipe for potlucks and parties. The chicken is tender and juicy, and the vegetables are packed with flavor. Plus, the dish is incredibly versatile - you can serve it with a variety of sides and toppings. So next time you're looking for a quick and easy meal, give Chicken Mexicali a try. You won't be disappointed!

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