South-Of-The-Border Cumin Chicken

• 1 pkg. (16-oz) frozen bell pepper stir-fry mixture or 3 bell peppers, sliced thin
• 4 chicken drumsticks
• 4 chicken thighs
• 1 can (14.5 oz) stewed tomatoes
• 2 tsp. sugar
• 1 tsp. dried oregano leaves
• 1 tsp. ground cumin
• 1 1/4 tsp. salt
• 1 Tbsp. mild pepper sauce
• 3/4 tsp. ground cumin
• 1/4 c. chopped cilantro leaves
• 2 medium limes, cut in wedges

1. Place bell pepper mixture in slow cooker; place chicken on top. To the can of stewed tomatoes, add sugar, oregano, 1 teaspoon of the cumin, salt and pepper sauce, stir gently and pour over chicken bell pepper mixture.
2. Cover and cook on High 4 hours or on low 8 hours or until meat is just beginning to fall off the bone.
3. Place chicken in a shallow serving bowl.
4. Add remaining 3/4 teaspoon cumin to tomato mixture and pour over chicken.
5. Sprinkle with cilantro and serve with lime wedges.
6. Serve over cooked rice or with toasted corn tortillas.

frozen bell pepper, chicken, chicken thighs, tomatoes, sugar, oregano, ground cumin, salt, pepper sauce, ground cumin, cilantro leaves, medium limes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=37286 (may not work)