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

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. Cover and cook on High 4 hours or on low 8 hours or until meat is just beginning to fall off the bone. Place chicken in a shallow serving bowl. Add remaining 3/4 teaspoon cumin to tomato mixture and pour over chicken. Sprinkle with cilantro and serve with lime wedges. Serve over cooked rice or with toasted corn tortillas.

Note: If using fresh bell peppers, add 1 small onion, chopped.