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Prep Time: 10 Minutes Cook Time: 380 Minutes |
Ready In: 390 Minutes Servings: 6 |
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So tasty and filling, you won't miss the beef! It's a great dish for a crisp fall day or during a winter snow storm. This recipe is easy too, anyone can do this one! 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 |
Directions:
1. Season chicken with salt and black pepper.
2. 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.
3. Cook on Low for 6 to 8 hours or on High for 4 hours.
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