Learn how to make the simplest and best Mexicali Chicken either in your Crock Pot or as a 30-Minute Skillet Meal. This 6-ingredient recipe combines chicken with salsa, dijon mustard, lime juice, and avocado oil for a flavorful dish with a Mexican-Californian flare.
If you love Mexican cuisine and all of the fresh flavors of California, you’re going to love this very simple recipe for Crock Pot Mexicali Chicken. This is one of those flavorful dishes that practically makes itself. With only 6 ingredients in the slow cooker simmering all day long, you’ll come home to a delicious dish with a Mexican and Californian flare. All you’ll have to do is cook up some rice, chop a few avocado chunks, and dinner is ready for the table.
- 2 lbs frozen chicken tenderloins
- 2 tbsp Dijon mustard
- 2 cups bottled salsa
- 2 tsp avocado oil
- Juice of 1 lime*
- Small onion, sliced
- Pour the avocado oil in the bottom of the Crock Pot to coat.
- Slice the onions and layer them to cover the bottom of the Crock Pot.
- Add the Dijon mustard over the onions.
- Place the washed, raw chicken tenderloins in the Crock Pot.
- Cover with salsa.
- Sprinkle with the juice of one lime.
- Cover and simmer on low for 6 hours.
- Serve with brown rice and avocado chunks.
If you don’t own a Crock Pot, you can easily make this 30-Minute Mexicali Chicken in a skillet on the stovetop instead using all of the same ingredients.
- 2 lbs thawed chicken tenderloins
- 2 tbsp Dijon mustard
- 2 cups bottled salsa
- 2 tsp avocado oil
- Juice of 1 lime
- Small onion, sliced
- Heat avocado oil in a large nonstick skillet over medium-high heat until hot.
- Spread mustard over one side of chicken tenderloins.
- Add chicken with mustard side down to oil, cook 4 minutes, turn over chicken, add onions, and cook another 4 minutes.
- Reduce heat to medium.
- Combine salsa and lime juice, spoon over and around chicken.
- Simmer uncovered until chicken is cooked through and sauce thickens, 6-8 minutes.
- Transfer chicken to serving plates.
- Cook the remaining pan juices in skillet over high heat until slightly reduced, about 30 seconds.
- Spoon juices over the chicken, top with avocado, and serve with rice.
We hope you love these two simple recipes for Mexicali Chicken as much as we do. If you love these recipes, be sure to visit our Crock Pot and 30-Minute Meals sections for more easy weeknight meal ideas. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!
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