Directions

Begin by broiling the poblano peppers on a foil lined baking sheet for 5 to 10 minutes per side on high. Take them out and let them cool for about 2 minutes. Place the peppers in a Ziploc baggy for about 5 minutes allowing the steam to build up and make it easier to remove the skins. Then run them under cold water, remove skins and seeds, chop and place them in the slow cooker.

Next, using a large skillet heat up the olive oil on medium heat. Prepare the chicken by seasoning it with salt and pepper and placing it on the skillet to brown for about 4-5 minutes on each side. Once ready, add it to the slow cooker but leave the skillet on medium heat with the oil.

Chop up the onion, seeded jalapenos, red pepper, and mince the garlic. Add this to the skillet and let them cook for about 6-8 minutes allowing the onions to get soft. Sprinkle in the chili powder, cumin, and oregano.Then add these ingredients into the slow cooker. Add the fire roasted tomatoes, tomato, chicken broth, water, and rinsed black beans.

Mix the ingredients well, cover the slow cooker, and allow to cook on high for 4 hours.

Then remove the chicken and shred it. Toss the chicken back in. Add chopped cilantro and let cook for about 20 more minutes. At this point it becomes your preference if you feel that it needs more flavor or needs to be cooked for longer, but it should be ready.