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.