Ingredients
-
2
-
1
-
4
-
4
-
1
-
2
-
1
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Mexicali Chicken Slow Cooker, 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!, I don’t think I will be making this again. My husband said he rather eat the leftover sloppy joes I made for my daughter. It smelled so good cooking all day! It just didn’t WOW us! We ate it over white rice. Update: ate the leftovers for lunch. Left out the rice and just ate it with shredded cheese, sirracha , and a dollop of sour cream. Much better!, I disguised all the veggies by blending most of them up after cooking them in the crock pot and my kids never knew! Served with rice and cheese on a tortilla, was delicious!!!
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Steps
|
1
Done
|
Put Sliced Peppers and Onions in Slow Cooker and Top With Chicken. |
|
2
Done
|
Sprinkle Chili Powder and Oregano Over Chicken and Add Salsa. |
|
3
Done
|
Cover and Cook on Low For 7 to 8 Hours or on High For 2 to 3 Hours. |
|
4
Done
|
Remove Chicken from Slow Cooker and Place in a Serving Bowl to Keep Warm. |
|
5
Done
|
Stir Ketchup Cumin, and Salt Into Mixture in Slow Cooker. Cook, Uncovered, on High 15 Minutes or Until Hot. |
|
6
Done
|
Pour Mixture Over Top of Noodles or Rice. |
