Recipes | Chicken and Chile Stew

 

Just a little warning, this dish can be a bit spicy due to the jalapenos in it. Also, please remember to be careful when dicing and seeding hot peppers. Wear gloves or wash your hands immediately after preparing. Don't be a loser like me who touched my lips and then they were on fire for hours and hours, so I dunked my face in milk and then broke out into a rash all over my face. Don't be like that guy.
 

Ingredients

• 4 boneless, skinless chicken breasts
• 1 pound small potatoes, diced
• 2 jalapeno peppers, seeded and chopped
• 3 cups chicken broth
• 14 oz diced tomatoes, undrained
• 2 tbsp chili powder
• 1 tsp dried oregano

Instructions  

• Place the chicken, potatoes and jalapeno in the slow cooker.
• Combine broth, tomatoes with juice, chili powder and oregano in a large bowl and mix. 
• Pour into slow cooker and stir.
• Cook on low for 8-9 hours.
• Pull out chicken and shred.
• Place chicken back into crockpot and mix.
• Serve!

 I'm sure you could replace with whatever kind of peppers you prefer, this might also be good served over rice. Mmm, I might try that next time.