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?