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Chicken and Chile Pepper Stew




Source of Recipe


Recipe Institute
Chicken and Chile Pepper Stew
Makes 6 servings

Ingredients
1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 pound small potatoes, cut lengthwise into halves and then cut crosswise into slices
1 cup chopped onion
2 poblano chile peppers,* seeded and cut into 1/2-inch pieces
1 jalapeño pepper,* seeded and finely chopped
3 cloves garlic, minced
3 cups fat-free reduced-sodium chicken broth
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
2 tablespoons chili powder
1 teaspoon dried oregano leaves

*Chile peppers can sting and irritate the skin; wear rubber gloves when handling peppers and do not touch eyes. Wash hands after handling.




Slow Cooker Directions
1. Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.

2. Stir together broth, tomatoes with juice, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in slow cooker; mix well. Cover; cook on LOW 8 to 9 hours.