Slow Cooker Mexican Chicken

Chicken thighs and drumsticks with a picy tomato and chilli Mexican style sauce.
Course Main Course
Cuisine Mexican
Keyword chicken, chili, chilli
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 4
Calories 513kcal
Author Gina Steer


  • 4-8 chicken drumsticks or thighs skinned
  • 1 tbsp sunflower oil
  • 1 tbsp unsalted butter
  • 1 onion peeled and chopped
  • 2-4 garlic cloves peeled and chopped
  • 1 red serrano chilli seeded and chopped
  • 1 tbsp plain flour
  • 1 tbsp tomato puree
  • 475 ml chicken stock
  • 4 Tomatoes peeled and chopped
  • 50 g bitter chocolate
  • salt and freshly ground pepper
  • 2 tbsp sesame seeds
  • Lime wedges


  • Preheat the slow cooker on high. Lightly rinse or wipe the chicken drumsticks and pat dry on kitchen roll. ┬áHeat the oil and butter in a frying pan, brown the drumsticks on all sides, drain and place in the cooking pot.
  • Add the onion, garlic and chilli to the frying pan and saute for 5 minutes or until softened. Sprinkle in the flour and cook for 2 minutes, then take off the heat.   
  •  Blend the tomato puree with a tablespoon of the stock and gradually stir into the pan with the remaining stock and the chopped tomatoes.
  • Add the chocolate with seasoning and bring to the boil Cook, stirring until the sauce has thickened slightly, then pour over the drumsticks. Cook on high for 3-5 hours. 
  • Remove from the cooker, adjust the seasoning of the sauce then pour over the chicken. Sprinkle with the sesame seeds, garnish with lime wedges and serve with freshly cooked rice and a green salad.


I served my chicken with couscous and roasted peppers, courgettes and onions.


Calories: 513kcal | Carbohydrates: 20g | Protein: 28g | Fat: 37g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 322mg | Potassium: 919mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1400IU | Vitamin C: 36.9mg | Calcium: 93mg | Iron: 4.7mg