A Yummy Slow Cooker Recipe: Mexicali Chicken
I love to use the slow cooker in late summer/early fall (yes, it's still shorts & T-shirt weather in Georgia) because the kitchen stays cool.
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 TBSP chili powder
2 tsp dried oregano
1 jar (16 oz.) chipotle salsa
1/2 cup ketchup
2 tsps ground cumin
1/2 tsp salt
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 7-8 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. Pour mixture over chicken. Serve with noodles.