Best 2 Mexicali Chicken Slow Cooker Recipes

Title: Savor the Bold Flavors of Mexicali Chicken: A Culinary Journey from Mexico to Your Slow Cooker

Embark on a culinary adventure to the vibrant city of Mexicali, where Mexican and American flavors harmoniously blend to create a unique and tantalizing dish: Mexicali chicken. Prepared in the convenience of your slow cooker, this delectable chicken captivates taste buds with its spicy, smoky, and tangy notes. Discover the authentic Mexicali chicken recipe, along with variations like the creamy chipotle chicken and the tantalizing honey garlic chicken, each offering a distinct flavor profile that promises to delight your palate. Get ready to transform your kitchen into a culinary haven as we delve into the world of Mexicali chicken and its irresistible charm.

Here are our top 2 tried and tested 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:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling during the cooking process.
Choose the Right Chicken: For this recipe, boneless, skinless chicken breasts or thighs work best. If you're using chicken breasts, pound them to an even thickness to ensure even cooking.
Don't Forget the Spices: The spices in this recipe are what give it its unique Mexican flavor. Be sure to use a good quality chili powder, cumin, and oregano.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This includes fresh cilantro, tomatoes, and onions.
Cook on Low: Cooking the chicken on low heat for 6-8 hours will allow it to become tender and juicy.

Conclusion:

This Mexicali chicken is a delicious and easy-to-make recipe that is perfect for a busy weeknight meal. The chicken is tender and juicy, and the sauce is flavorful and slightly spicy. Serve it with your favorite sides, such as rice, beans, or tortillas.