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.
Crockpot Mexican Spiced Chicken
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings: 8 people
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
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Cut Brussel Sprouts, Onion and Carrots and put into bottom of Crockpot.
-
Take out giblets (gross) and Wash and pat dry Chicken.
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Put all spices on top and then rub in. Slice lime and place in Chicken.
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Cook on Low for 4 hours. Then place on high for the last hour or two.
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Take out of Crockpot and Place in Oven on Broil for 5-7 minutes to crip up skin.
