Slow cooked kidney beans and chicken

Ingredients:
Red kidney beans – 1 ½ cup (soaked overnight)
Chicken breast – 1 (cut into cubes)
Carrots – 2 (diced)
Celery stalk – 2 (diced)
Green bell pepper – 1 (diced)
Tomato – 1 (diced)
Onion – 1 (diced)
Garlic cloves – 5-6 (minced)
Jalapeno pepper – 1 (diced)
Bay leaf – 1
Italian seasoning – 1 tsp
Salt & pepper – to taste
Worcestershire sauce – 1 tsp
Chicken stock – one 14oz can
Olive oil – 1 tbsp
Water

Procedure:
In a pan heat olive oil and add the onion, celery, carrot, bell pepper and garlic and sauté.

Next add the jalapenos and tomatoes and cook until the tomatoes soften.

Now add the chicken cubes and kidney beans and mix well.

Add the Italian seasoning. Season with salt and pepper.

Now transfer the mixture into a slow cooker.

Add chicken stock and water so that it just covers the beans.

Add the Worcestershire sauce and bay leaf and give it a stir.

Cook on slow for 7-8 hours.

Garnish with sliced scallions and serve alone or with rice or bread.