Chicken-Chile Pepper Stew
1 pound boneless skinless chicken thighs cut into 1/2-inch pieces
1 pound small potatoes, cut lengthwise in halves
and then cut crosswise into slices
1 cup chopped onion
2 poblano chile peppers, seeded and cut into 1/2-inch pieces
1 jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
3 cups fat-free reduced-sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons chili powder
1 teaspoon dried oregano leaves
Place chicken, potatoes, onions, poblano peppers, jalapeno pepper and garlic in crockpot.
Stir together chicken broth, tomatoes, chili powder and oregano in large bowl.
Pour broth mixture over chicken mixture in crockpot.
Cover and cook on LOW for 8 to 9 hours.
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Makes 6 servings.