Recipe information
Ingredients for - Slow Cooker Mexican Chicken Casserole
19. Shallots, peeled and left whole - 8
20. Red onion, cut into small thin strips - 1 large
22. Yellow bell pepper, cut into chunks - 1
How to cook deliciously - Slow Cooker Mexican Chicken Casserole
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours
