For an even deeper flavor, consider searing the shallots and bell peppers in the skillet after browning the chicken. This will add a caramelized sweetness to the casserole. Feel free to adjust the amount of cayenne pepper to control the level of heat. If you prefer a milder dish, omit it altogether. Serve this casserole with warm tortillas, rice, or a dollop of sour cream and fresh cilantro for a complete and satisfying meal.
Slow Cooker Mexican Chicken Casserole
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PREP TIME30 mins
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COOK TIME6 hrs
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TOTAL TIME6 hrs 30 mins
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SERVING4 People
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VIEWS6
Transform your kitchen into a vibrant fiesta with this Slow Cooker Mexican Chicken Casserole. Tender chicken thighs, bathed in a symphony of Mexican spices, simmer to perfection alongside sweet shallots, bell peppers, and a hint of honey, creating a deeply flavorful and satisfying dish that's incredibly easy to prepare.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate53 g
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Cholesterol103 mg
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Fiber6 g
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Protein35 g
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Saturated Fat4 g
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Sodium697 mg
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Sugar27 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Heat olive oil in a skillet over medium-high heat. Brown the chicken thighs on all sides (about 10 minutes). Transfer the browned chicken to your slow cooker.
02
Step
5 mins
In a mortar and pestle (or a small bowl), combine the garlic granules, chili powder, ground cumin, paprika, black pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne pepper, ginger, cumin seeds, and sea salt. Grind or mix well to create your aromatic spice blend.
03
Step
5 mins
Sprinkle half of the spice mix evenly over the chicken in the slow cooker. Pour in enough cold water to just cover the chicken. Add the remaining spice mix, tomato puree, whole shallots, sliced red onion, bell pepper chunks, and honey to the slow cooker.
04
Step
7 hrs
Cover and cook on Low for 6 to 8 hours, or until the chicken is incredibly tender and easily shreds with a fork. The flavors should be deeply melded and the sauce thickened.
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