Mexican Chicken Chili

Ingredients

2 medium green bell peppers, cut into thin strips

1 large onion, quartered and thinly sliced

4 chicken thighs

4 chicken drumsticks

1 tablespoon chili powder

2 teaspoons dried oregano leaves

16 ounces chipotle salsa

1/2 cup ketchup

2 teaspoons ground cumin

1/2 teaspoon salt

noodles, hot cooked

Directions

1. Place bell peppers and onion into Crock-Pot® slow cooker; top with chicken.
2. Sprinkle chili powder and oregano evenly over chicken. Add salsa.
3. Cover and cook on Low for 7 to 8 hours or on High for 2 to 3 hours or until chicken is tender.
4. Remove chicken pieces to serving bowl; keep warm.
5. Stir ketchup, cumin and salt into liquid in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
6. Pour mixture over chicken. Serve with noodles.