Crockpot Mexican Chili Chicken #Recipe

When I plan out a month of Crockpot meals, I try to come up with a variety of recipes each time. Different types of cuisine, new recipes, etc. The one thing I don’t want is the boys looking at me and thinking “not again.” Of course, when you do this, you take some risk that a new recipe won’t be good. Fortunately, that was not the case with this Crockpot Mexican Chili Chicken recipe that I adapted from an old Crock-pot Slow Cooker magazine. It is a keeper in our home.


1 Orange bell pepper cut into strips
1 Red bell pepper cut into strips
1 Large onion thinly sliced
8 Chicken thighs
1/2 tbsp. chili powder
2 tsp. oregano
1 jar of salsa
1/2 c. ketchup
2 tsp. cumin
1/2 tsp salt
Thick flat noodles. We used a veggie noodle with spinach and carrots.


If freezing for future cooking: Dump all of the ingredients except the noodles in a large freezer Ziplock bag. Let out all the air and freeze. Defrost in the fridge the night before cooking and cook on low for 7-8 hours or high for 3 hours. Begin preparing noodles 20 minutes before the cook time is up.

If cooking right away: Place onions, peppers and chicken in the bottom of the Crockpot. Mix together all of the remaining ingredients except the noodles in a bowl. Pour over the chicken and vegetables. Cook on low for 7-8 hours or high for 3 hours. Begin preparing the noodles 20 minutes before the cook time is up.

How do you change up your Crockpot meal menu?


  1. I wish we did change it up, but right now our daughter is all about slow cooker chicken – as plain as possible. 😉 We are trying to experiment a bit more, so the whole family is happy, but it's tough with little ones. I think it's great that you mix it up each week.

    • I'll add fresh vegetables on the side for our Crockpot meals most of the time too Liz. Adding fresh elements to Crockpot meals always helps to round them out.

  2. We get into a rut with crockpot meals here too. I love the simplicity of using that device so it's easy to fall into the "uhh, not again" trap! I try to freshen up our menu with new combinations or flavors.

  3. This looks delicious. I don't use the crockpot too much and I really have to start. This looks really yummy and I love how easy it is. Plus it's a budget meal with using chicken thighs! Thanks for the recipe. I can't wait to try it!

    • Yep, I was thrilled when I learned that thighs and legs actually come out way better in the crockpot than breasts, and because of the long cooking time, you can pull the meat right off the bone and it acts the same as a boneless breast.

  4. Chili is my number one favorite part of the winter months, but I have never tried a Mexican variation before. It looks so good!

  5. I really need to use my crock pot more. The poor thing is neglected in the back of a cabinet. I may have to take it out and give this a try.

  6. I never know just what to do with chicken thighs and this looks like something my entire family would LOVE! We're always looking for meals, during the winter, that I can prepare ahead of time, or throw into the crock pot and this fits the bill!

  7. I need to use my slow cooker more often. I actually have five of them, including a triple and they are all different sizes. lol Just purchased a year worth of organic chicken. Will have to give this recipe try.

  8. The noodle in this look awesome, I bet this is really good to reheat the following days, I love chili recipes in the winter. Perfect time to make this.

  9. I love cooking with chicken thighs because they give so much more flavor to the dish. I really like the Mexican Chicken and want to make some soon. This recipe looks so delicious!

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