INGREDIENTS
2
medium green bell peppers, cut into thin strips
1
large onion, quartered and thinly sliced
4
chicken thighs, skin removed
4
chicken drumsticks, skin removed
1
tablespoon chili powder
2
teaspoons dried oregano
1
jar (16 ounces) chipotle salsa
1/2
cup ketchup
2
teaspoons ground cumin
1/2
teaspoon salt
Hot cooked noodles
PREPARATION:
Slow Cooker Directions
- Place bell peppers and onion in slow cooker; top with chicken. Sprinkle chili powder and oregano evenly over chicken. Add salsa. Cover; cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
- Remove chicken pieces to serving bowl; keep warm. Stir ketchup, cumin and salt into liquid in slow cooker. Cook, uncovered, on HIGH 15 minutes or until hot.
- Pour mixture over chicken. Serve with noodles.
Tip
For thicker sauce, blend 1 tablespoon cornstarch and 2 tablespoons water until smooth. Stir into cooking liquid with ketchup, cumin and salt.
This recipe appears in:
Mexican
