Prep Time 10 minutes
Cook Time 7 to 8 hours (LOW) • 2 to 3 hours (HIGH)
Makes 4 servings
|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|
|2||teaspoons ground cumin|
|Hot cooked noodles|
- 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.
For thicker sauce, blend 1 tablespoon cornstarch and 2 tablespoons water until smooth. Stir into cooking liquid with ketchup, cumin and salt.
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