Red Chicken Chili - cooking recipe

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

Preparation

Season chicken with salt and black pepper.
Heat vegetable oil in a heavy skillet over medium-high heat. Cook and stir chicken until browned and no longer pink in the center, about 8 minutes per side. Transfer chicken to a slow cooker, draining any excess oil. Add tomatoes, chicken stock, kidney beans, onion, jalapeno pepper, and chili powder to slow cooker.
Cook on Low for 6 to 8 hours or on High for 4 hours.