Saucy Mexican chicken

Prep 5 min
Total 3 hours 5 min
Makes 6 servings



bone-in chicken breasts, or 12 bone-in thighs
sweet bell peppers, thickly sliced
2 cups
1 1/2 cups
frozen corn kernels
1/2 cup
1 to 2 tbsp
chopped pickled jalapenos
2 tbsp
1/2 tsp
1/2 tsp
1/4 tsp
cinnamon, optional


  • Discard skin from chicken and trim away any fat. Place chicken in bowl of slow cooker. Add peppers, salsa, corn, raisins, jalapeños, oregano, salt, pepper and cinnamon. Stir to evenly mix.
  • Cover and cook until chicken is cooked through, 3 hours on high or 5 hours on low. Excellent over rice and black beans. Chicken will keep well, covered and refrigerated, up to 3 days or freeze up to 3 months.


Calories 260, Protein 33.4 g, Carbohydrates 27.1 g, Fat 2.7 g, Fibre 3.5 g, Sodium 646 mg.
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