Mexican Chili Chicken

Mexican Chili Chicken

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Stacey Lawson


A hearty dish for any night of the week. A perfect blend of spices to compliment the chicken pieces.


★★★★★ 1 vote

10 Min
3 Hr
Slow Cooker Crock Pot


  • 2 medium
    green bell peppers, thinly sliced
  • 1 large
    onion, thinly sliced
  • 4
    chicken thighs
  • 4
    chicken, drumsticks
  • 1 Tbsp
    chili powder
  • 2 tsp
    oregano, dried
  • 16 oz
    chipotle salsa
  • 1/2 c
  • 2 tsp
    ground cumin
  • 1 lb
    cooked egg noodles

How to Make Mexican Chili Chicken


  1. Place bell peppers and onions in bottom of slow cooker. Place chicken on top.
  2. Sprinkle chili powder and oregano evenly over chicken.
  3. Add salsa, cover and cook on LOW for 7-8 hours or on HIGH for 2-3 hours until chicken is tender.
  4. Remove chicken and keep warm.
  5. Stir in ketchup, cumin, and salt and pepper to taste into cooking liquid in slow cooker. Cook uncovered on HIGH for 15 minutes.
  6. Add chicken back to sauce. Serve over hot egg noodles. For thicker sauce you could add 1:2 cornstarch to water slurry into cooking liquid with ketchup and cumin.

Printable Recipe Card

About Mexican Chili Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtag: #slowcooker

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