This recipe comes from the kitchen of Deirdre Cooksley, whom I have not seen in more than 20 years, but who has jumped on the Nourishing Camie bandwagon wholeheartedly with a ton of great recipes I have enjoyed trying. Thanks, D!

Ingredients

2 green or red peppers, thin strips
1 large onion, quartered and thinly chopped
8 chicken thighs (can use breasts)
1 tbsp. chili powder
2 tsp. dried oregano
16 oz. salsa
½ cup ketchup
2 tsp. cumin
½ tsp. salt

Method

1. Cut green peppers and onions and put into crock pot. Add chicken. Sprinkle with chili powder and oregano evenly over chicken. Add salsa. Turn on low for 7 to 8 hours or high for 2 to 3 hours.
2. Remove chicken to bowl and keep warm.
3. Stir ketchup, cumin, and salt into slow cooker and cook on high uncovered for 15 minutes.
4. Pour over chicken.
5. Serve over rice or noodles

Serves 4. Calories 430 per serving.