Crock Pot Tex-Mex Spiced Chicken

Sprinkle some spices, turn on the crockpot and you’re halfway there to your delicious feast! I paired the chicken with sushi rice/cauliflower rice combo, guacamole and spinach. You could make a potato dish and salad. Whatever you fancy, just remember not to stress over your next hosting event!

Crockpot Instructions: 4 hours on low and 1-2 hours on high. 

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Crockpot Mexican Spiced Chicken

Prep Time

10 mins

Cook Time

6 hrs

Total Time

6 hrs 10 mins

 

Servings: 8 people

Author: Jenni & Stitch

Ingredients

• 1 4lb. Whole Chicken
• 3/4 Cup Vegetable Broth
• 2 Carrots
• 1 Lime
• 1 Onion
• 3/4 Cup Brussel Sprouts

Spices

• 1 Tbsp Chilli Powder
• 1/2 Tbsp Cumin
• 1/4 tsp Cheyenne Pepper
• 1 tsp Oregano (dried)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Salt and Pepper

Instructions

1. Cut Brussel Sprouts, Onion and Carrots and put into bottom of Crockpot. 

2. Take out giblets (gross) and Wash and pat dry Chicken.

3. Put all spices on top and then rub in. Slice lime and place in Chicken. 

4. Cook on Low for 4 hours. Then place on high for the last hour or two. 

5. Take out of Crockpot and Place in Oven on Broil for 5-7 minutes to crip up skin.