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How to Make Slow Cooker Mexican Chicken Casserole - A Step-by-Step Guide

Looking for a flavorful and easy dinner option? Then look no further than this Slow Cooker Mexican Chicken Casserole! Packed with vibrant spices, tender chicken, and hearty beans, this dish is a crowd-pleaser that’s perfect for any night of the week.

One of the best things about this recipe is that it’s a breeze to make. With just a few minutes of prep work and a slow cooker, you can have a delicious meal waiting for you at the end of a busy day. Plus, this casserole is incredibly ver...

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Ingredients

  • 1 tablespoon olive oil
  • 1 ½ pounds skinless, boneless chicken thighs
  • 1 tablespoon garlic granules
  • 1 ½ teaspoons chili powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons mild paprika
  • 1 ½ teaspoons ground black pepper
  • 1 ½ teaspoons white sugar
  • 1 teaspoon mustard powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground ginger
  • 1 pinch cumin seeds
  • sea salt to taste
  • cold water to cover
  • 2 cups tomato puree
  • 8 shallots, peeled and left whole
  • 1 large red onion, cut into small thin strips
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 3 tablespoons honey

Information

  • Prep Time: 30 mins
  • Cook Time: 6 hrs
  • Total Time: 6 hrs 30 mins
  • Servings: 4
  • Yield: 4 servings

  • Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
  • Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
  • Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
  • Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours

    • Nutrition

    476 cal.

    • Total Fat: 16g
    • Saturated Fat: 4g
    • Cholesterol: 103mg
    • Sodium: 697mg
    • Total Carbohydrate: 53g
    • Dietary Fiber: 6g
    • Total Sugars: 27g
    • Protein: 35g
    • Vitamin C: 64mg
    • Calcium: 125mg
    • Iron: 9mg
    • Potassium: 1337mg

    Categories

    Casserole recipes
    Mexican recipes
    Slow cooker recipes
    Chicken recipes
    Main recipes