Chicken-Chile Pepper Stew

1 pound boneless skinless chicken thighs,
    cut into 1/2-inch pieces
1 pound small potatoes, cut lengthwise in halves
    and then cut crosswise into slices
1 cup chopped onion
2 poblano chile peppers, seeded and cut
    into 1/2-inch pieces
1 jalapeno pepper, seeded and finely chopped
3 cloves garlic, minced
3 cups fat-free reduced-sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
2 tablespoons chili powder
1 teaspoon dried oregano leaves

Place chicken, potatoes, onions, poblano peppers, jalapeno pepper and garlic in crock pot.

Stir together chicken broth, tomatoes, chili powder and oregano in large bowl. Pour broth mixture over chicken mixture in crock pot. Stir. Cover and cook on LOW for 8 to 9 hours.

Makes 6 servings.