So tasty and filling, you won't miss the beef! It's a great dish for a crisp fall day or during a winter snow storm. This recipe is easy too, anyone can do this one!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified


  • 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.

Cook's Note:

It's important to use the roasted tomatoes, otherwise you won't get the same robust flavor. You may substitute chicken thighs for chicken breasts, but the thighs add to the flavor as well. These work together to give you that bold flavor so you won't miss the beef in this recipe. It's not necessary to use the slow cooker. You can simmer this same recipe in the skillet for 30-45 minutes so you can enjoy it in a jiff!

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

395 calories; 19.9 g total fat; 93 mg cholesterol; 942 mg sodium. 21.6 g carbohydrates; 31 g protein; Full Nutrition


Rating: 4 stars
This is very good. However, mine needed extra liquid. It started burning after 4 hours on low. I added some carrots to the ingredients. Thank you for the recipe. Read More