Chicken and Chile Pepper Stew
Makes 6 servings
|1||pound boneless skinless chicken thighs, cut into 1/2-inch pieces|
|1||pound small potatoes, cut lengthwise into halves, then 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 (about 14 ounces) no-salt-added diced tomatoes|
|2||tablespoons chili powder|
|1||teaspoon dried oregano|
*Chile peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Place chicken, potatoes, onion, poblano peppers, jalapeño pepper and garlic in slow cooker.
- Stir together broth, tomatoes, 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.
|Saturated Fat||2 g|
|Total Fat||8 g|
|Calories from Fat||27 %|
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