Categories: Chicken

Ingredients

• 1 pkg (16 oz) frozen bell pepper stir-fry mixture thawed OR 3 bell peppers, thinly sliced
• 4 chicken drumsticks
• 4 chicken thighs
• 1 can (14 1/2 oz) stewed tomatoes
• 2 tsp sugar
• 1 3/4 tsp ground cumin, divided
• 1 /14 tsp salt
• 1 tsp dried oregano
• 1/4 cup chopped fresh cilantro leaves
• 1 to 2 medium limes cut into wedges
• ***If using fresh bell peppers, add 1 small onion, chopped

Directions

1. Place bell pepper mixture in slow cooker

2. Arrange chicken on top of peppers

3. Combine tomatoes, sugar, 1 tsp cumin, salt and oregano in large bowel

4. Pour over chicken mixture

5. Cover and cook on LOW 8 hours or HIGH 4 hours or until meat is just beginning to fall off bone

6. Place chicken in shallow bowl

7. Stir remaining 3/4 tsp cumin into tomato mixture and pour over chicken

8. Sprinkle with cilantro and serve with lime wedges

9. **Serve over cooked rice or toasted corn tortillas if desired

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