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Lazy Crock-Pot Mexican Chicken and Peppers

It's getting colder, darker and stormier out here on the west coast as the November chill sets in, and I'm currently all about easy-to-make meals that slow-simmer until dinner time. This recipe for Lazy Crock-Pot Mexican Chicken & Peppers is just the thing to pre-set to slow cook for hours to warm you up on cold and dark evening. The chicken is seasoned with a Mexican fajita-style spice mix and cooks slowly along with the sweet bell peppers until tender and shreddable.

This recipe calls for fresh and firm sweet bell peppers, I've used Windset Farm's non-GMO greenhouse-grown tri-coloured Sweet Bell Peppers. These red, orange and yellow peppers work great in a crock-pot, retaining their texture throughout the long, slow cooking and giving the entire dish a bright, fresh flavour and colour along with a healthy dose of the nutrients we need as the months get darker. While it's certainly a matter of taste, I prefer to avoid green peppers in crockpot dishes as I find these go a little mushy and bitter with long slow cooking, while the red/orange/yellow ones stay sweet and tasty.

My current favourite sausage also jumps into the pot for this recipe - Spanish-style dry-cured Chorizo. The paprika-spiked oil that slowly render out of the sausages and into the vegetables helps bump up the spicy flavour of this dish. I've called this recipe 'Lazy' Crock-Pot Chicken because it's a just quick prep followed by that good old 'set it and forget it' crock-pot cooking, served over rice or in a tortilla and topped with cheddar cheese and a dollop of sour cream.

I want to give a little shout-out to Windset Farm's awesome charity initiatives this month - through the Windset team's fundraising and donating a portion of sales from Concerto Tomatoes in October, Windset Farms raised a whopping $37,000 for the Canadian Breast Cancer Foundation last month. Thanks for supporting such a worthy cause, Windset Farms!


Lazy Crock-Pot Mexican Chicken & Peppers


3 chicken breasts, skin removed

1 dry-cured chorizo sausage link (or approx. 3/4 cup cured chorizo sausage, chopped from a larger link)

3 large sweet bell peppers, assorted colours

1 large red onion

2 cloves of garlic

Garnish options - cheddar cheese, sour cream, diced fresh Tomatoes, lime wedges, chopped fresh cilantro, parsley or Mexican oregano

Serving options - cooked rice or warmed flour or corn tortillas

Spice mix:

1 tablespoon Mexican chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon cumin

1/2 teaspoon red chili flake (bump it up to 1 ts if you like extra heat)

1 teaspoon salt

1 teaspoon pepper

Chop the chorizo into bite-sized pieces and slice the red onion into strips, cover the bottom of the crockpot in a even layer of mixed onions and chorizo.

Prep the peppers, remove seeds/stem/pith and slice into strips, add to the crockpot in an even layer. Mince the garlic and sprinkle over the peppers.

Add the chicken breasts to the crockpot. Combine all spices in a small bowl, then sprinkle evenly over the chicken.

Set the crockpot to cook on high for three hours or low for six hours. Set rice to cook 30 minutes before dinner.

When fully cooked and tender, remove the chicken breasts, place in a bowl and shred with two forks. Ladle some of the liquid from the crock-pot over the shredded chicken and toss - this will keep the chicken moist and give it an extra kick of pepper & chorizo flavour. Pour off any remaining juices covering the peppers and sausage in the crock-pot (and save for soup!).

Serve the chicken, sausage and peppers over rice or in warmed corn or flour tortillas along with a 'choose your own garnish' bar of grated cheddar cheese, sliced avocado, sour cream, chopped fresh tomatoes, lime wedges, hot sauce and fresh chopped herbs.

Disclosure: Windset Farms has provided me with fresh vegetables for review and recipe creation, all product opinions are my own.

Can't get enough chorizo sausage? Try Devour & Conquer's Spanish Chorizo & Mushroom Tapas with Mushrooms Canada.

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