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Categories:Viewed: 21 - Published at: 4 years ago
Ingredients
- 2 pounds chicken thighs, cut into pieces
- salt and ground black pepper to taste
- 1/4 cup vegetable oil
- 2 (14.5 ounce) cans fire-roasted diced tomatoes with garlic
- 2 cups chicken stock
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 small onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 2 tablespoons chili powder
Method
- Season chicken with salt and black pepper.
- Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker.
- Cook on Low for 6 to 8 hours or on High for 4 hours.
