Red Chicken Chili

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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Season the chicken thighs all over with salt and black pepper.

2. Heat the vegetable oil in a large skillet over medium-high heat. Brown the chicken pieces about 3 minutes per side, then transfer them to a slow cooker.

3. Add the chopped onion to the skillet and cook about 3 minutes until softened, then scrape it into the slow cooker.

4. Add the fire-roasted diced tomatoes with garlic, chicken stock, rinsed and drained kidney beans, chopped jalapeno and chili powder to the slow cooker. Stir to combine.

5. Cover and cook on low for 6 hours, until the chicken is very tender and reaches 165°F (74°C) in the thickest part.

6. Remove the chicken, shred it with two forks, and return it to the chili. Stir well and season with salt and pepper to taste. Simmer uncovered for 7 minutes before serving.