#CrockpotWednesday: Mexican Chicken Chili

Just layin’ low this Wednesday, keeping an eye across the Orange Lot for smoke coming from Cook Hall. Coach Shelby brings in something adventurous with Mexican Chicken Chili:



1 Orange bell pepper cut into strips
1 Red bell pepper cut into strips
1 Large onion thinly sliced
8 Chicken thighs
1/2 tbsp. chili powder
2 tsp. oregano
1 jar of salsa
1/2 c. ketchup
2 tsp. cumin
1/2 tsp salt
Thick flat noodles. We used a veggie noodle with spinach and carrots.


Place onions, peppers and chicken in the bottom of the Crockpot. Mix together all of the remaining ingredients except the noodles in a bowl. Pour over the chicken and vegetables. Cook on low for 7-8 hours or high for 3 hours. Begin preparing the noodles 20 minutes before the cook time is up.

Source: http://www.lifewith4boys.com/2014/11/crockpot-mexican-chili-chicken-recipe.html


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