Mexican Chili Chicken
By
Stacey Lawson
@slawson
1
★★★★★ 1 vote5
Ingredients
-
2 mediumgreen bell peppers, thinly sliced
-
1 largeonion, thinly sliced
-
4chicken thighs
-
4chicken, drumsticks
-
1 Tbspchili powder
-
2 tsporegano, dried
-
16 ozchipotle salsa
-
1/2 cketchup
-
2 tspground cumin
-
1 lbcooked egg noodles
How to Make Mexican Chili Chicken
- Place bell peppers and onions in bottom of slow cooker. Place chicken on top.
- Sprinkle chili powder and oregano evenly over chicken.
- Add salsa, cover and cook on LOW for 7-8 hours or on HIGH for 2-3 hours until chicken is tender.
- Remove chicken and keep warm.
- Stir in ketchup, cumin, and salt and pepper to taste into cooking liquid in slow cooker. Cook uncovered on HIGH for 15 minutes.
- 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.