Slow cooker Mexican chicken casserole

    Slow cooker Mexican chicken casserole


    22 people made this

    About this recipe: A hearty, flavourful casserole. I use boneless, skinless chicken thighs to reduce fat but you could use thighs with skin and bone for extra flavour if you prefer.

    Serves: 4 

    • 1 tablespoon olive oil
    • 600g boneless and skinless chicken thighs
    • 1 large red onion, cut into small thin strips
    • 1 yellow pepper, cut chunky
    • 1 red pepper, cut chunky
    • 8 whole shallots, peeled
    • 3 tablespoons honey
    • 500g passata
    • Spice mixture
    • 1 tablespoon garlic granules or powder
    • 1/2 tablespoon chilli powder
    • 1/2 tablespoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 1/2 tablespoon sweet paprika
    • 1/2 tablespoon ground black pepper
    • 1/2 tablespoon sugar
    • 1 teaspoon mustard powder
    • 1 teaspoon ground coriander
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1/2 teaspoon ground ginger
    • 1 pinch cumin seeds
    • sea salt to taste

    Prep:30min  ›  Cook:6hr  ›  Ready in:6hr30min 

    1. Brown the whole chicken thighs in the olive oil on a medium heat in a frying pan for approximately 10 minutes, or until browned on the outside.
    2. Whilst the chicken is cooking, take all of the ingredients for the spice mixture and grind together in pestle and mortar.
    3. Once the chicken is browned, take out and place into the slow cooker.
    4. Add half of the spice mix and water to just barely cover the chicken, then add in the onions, peppers and shallots with the passata, remaining spice mix and honey.
    5. Cover and set on Low in the slow cooker for 6 to 8 hours.
    6. Uncover and serve!


    Double, treble or even quadruple the spice mixture and set aside extra for the next time you make this recipe!

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    Reviews in English (2)


    - Rated on  -  18 Apr 2016


    Very tasty! And so easy to make, all the family loved it even my toddler demolished his plate  -  12 Dec 2016

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