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!
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
- 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.
- Remove chicken to bowl and keep warm.
- Stir ketchup, cumin, and salt into slow cooker and cook on high uncovered for 15 minutes.
- Pour over chicken.
- Serve over rice or noodles
Serves 4. Calories 430 per serving.