Slow Cooker Mexican Chicken Casserole

This Mexican-inspired chicken casserole is made in the slow cooker with chicken thighs, bell peppers, shallots, tomatoes, spices, and honey.

• Preparation Time: 30 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 30 mins
• Calories: 476 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours