Ingredients

• 1 1/4 lb. skinless (bone-in chicken thighs)
• 1 small onion (chopped)
• 1/2 red bell pepper (chopped)
• 1 garlic clove (chopped) 2 oz. chicken stock
• 1 (14.5-oz.) can diced tomatoes (drained)
• 1 (8-oz.) can tomato sauce
• 1 (4-oz.) can chopped green chiles
• 1 tsp. chili powder
• 1 tsp. dried oregano
• 3/4 tsp. ground cumin
• Kosher salt
• Freshly ground black pepper
• 2 yellow squash halved and sliced
• 3 oz. green beans (halved)
• 1 tbsp. fresh lime juice
• 2 1/2 tbsp. chopped fresh cilantro (plus more for serving)
• Sliced jalapeños
• sour cream
• and tortilla chips for serving

Steps

1. Combine chicken, onion, bell pepper, garlic, stock, diced tomatoes, tomato sauce, chiles, chili powder, oregano, and cumin in a 4-quart slow cooker. Season with salt and pepper.
2. Cook, covered, until chicken is cooked through on low 7 to 8 hours or on high 3 to 4 hours. Add squash and green beans and cook, covered, for 30 minutes. Remove chicken, discard bones and shred meat; return to slow cooker. Stir in lime juice and cilantro.
3. Serve topped with cilantro, jalapeños, and sour cream, with tortilla chips alongside.