Description
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
- ¼ 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
- 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.
