Slow Cooker Mexican Chicken Casserole

A hearty, flavorful casserole. I use boneless, skinless chicken thighs to reduce fat but you could use thighs with skin and bone for extra flavor if you prefer.

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

Ingredients

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

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