Mexicali Chicken (Slow Cooker) - cooking recipe

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
1 (16 ounce) jar salsa (Chipotle or Picante)
1/2 cup ketchup
2 teaspoons ground cumin
1/2 teaspoon salt

Preparation

Put sliced peppers and onions in slow cooker and top with chicken.
Sprinkle chili powder and oregano over chicken and add salsa.
Cover and cook on low for 7 to 8 hours or on high for 2 to 3 hours.
Remove chicken from slow cooker and place in a serving bowl to keep warm.
Stir ketchup cumin, and salt into mixture in slow cooker. Cook, uncovered, on High 15 minutes or until hot.
Pour mixture over top of noodles or rice.