Crockpot Tuesday Recipe | Mexicali Chicken


Today’s Crockpot Tuesday Recipe is compliments of a “new” cookbook I picked up on a recent visit to Half Price Book Store where my children redeemed their reading logs for a $5 coupon.`  Not only did they get some great books, but I did too.

For $2 I picked up the book Simple 1-2-3 Slow Cooker meals.`  This recipe for Mexicali Chicken caught my eye because it used Peppers and Ketchup that I had recently picked up on Coupon “High” trips.`  Plus it was super simple.

The original recipe used thighs and drumsticks.`  While these would be cheaper, only one of my children will eat dark chicken meat.`  So I substituted chicken breast that I had in the freezer from a great sale and is a favorite of the whole family.

Mexicali Chicken Ingredients

The recipe served 6 with leftovers..

  • 3 Peppers cut in thin strips.`  I used combination of green, yellow and red
  • 2 Medium Onions thinly sliced
  • 7 Chicken Breast — about 2 pounds
  • 2 TBSP Chili Powder
  • 4 tsp Dried Oregano
  • Salsa — I probably used about 20 oz.`  I just poured enough over the chicken to cover it.
  • 1 cup Ketchup
  • 4 tsp Ground Cumin

All of the spices I used were ones I had picked up at Aldis for 99 cents a bottle.

Directions for Mexicali Chicken

As the cookbook title suggests, this recipe is really simple.

  1. Place the Chopped peppers and onions on the bottom of your crockpot and top with chicken.
  2. Sprinkle Chili Powder and Oregano evenly over the chicken and cover with Salsa.
  3. Cook on high for about 4 hours or low 7 hours
  4. Remove Chicken pieces and add in ketchup and cumin.`  Cook on High for additional 15 minutes.`  Place the Chicken back in and turn to low until ready to serve.
  5. Serve over noodles.

The chicken was very flavorful thanks to the spices and peppers and since everything was picked up on sales it was very frugal.

For more Frugal recipes be sure to check out my other Crockpot Tuesday Recipes.

Shared on Weekend Potluck at Frugal Family Favorites

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