Spicy Chicken Crockpot Stew

Directions

1. Place cut-up fryer on a rimmed cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper and rub to distribute. Bake in a 375 degree F oven for 35 to 40 minutes, or until cooked through. Set aside to cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into a large dice.
2. In the meantime, heat the oil in a large stockpot over medium-high heat. Add the carrots, onion, celery, red pepper, potato, garlic, jalapeno, salt, pepper, cumin and thyme. Saute for 7 to 8 minutes until vegetables begin to soften. Add this mixture to a crockpot. Stir in the chicken bullion, chicken broth, cilantro and cooked chicken.
3. Cook on low for 5 to 7 hours.