We have been enjoying this recipe since our Provo days, but we can't remember who gave us the recipe. You can tell it is a favorite around here by the fact that we are still making it!
Ingredients:
1 medium green bell pepper, cut into thin strips*
3 - 4 sweet bell peppers (red, yellow, or orange), cut into thin strips*
1 large onion, quartered and thinly sliced*
4 chicken thighs
4 chicken drumsticks - or use more thighs
1 Tbsp. chili powder
2 tsp. dried oregano
1 - 16 oz. jar chipotle salsa – We used to use a chipotle raspberry sauce found at Costco, but it was really high in sugar. Now I use Mrs. Renfro's Raspberry Chipotle Salsa (pictured below), which I buy in a case of 6 from Walmart.
Add 15 minutes before serving:
½ cup ketchup
2 tsp. ground cumin
½ tsp. salt
Noodles or brown rice for serving
*You can use peppers and onions from the freezer section to make the recipe even easier.
1. Place bell
peppers and onion in a slow cooker; mix together; top with chicken. Sprinkle with
chili powder and oregano evenly over chicken. Add salsa. Cover and cook on low 7-8 hrs. or high for
2-3 hrs, or until chicken is tender.
2. Remove chicken and keep warm. Stir in ketchup, cumin, and salt into the sauce and veggies in the slow cooker. Add the chicken back in. Cook uncovered on HIGH for 10 - 15 minutes or until hot.
3. Serve over noodles or brown rice. We enjoy it with a nice green salad on the side.
Do you think a fruity salsa works best for this? I'm not fond of the chipotle flavor, so I would want to use a different salsa.
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