I love the convenience of cooking in a crock pot!
This turns out like a stew and the flavor is delicious!
| 1 | tablespoon olive oil |
| 3 | pounds skinless chicken thighs |
| salt & black pepper to taste | |
| ¼ | cup loosely packed cilantro leaves |
| 2 | large sweet potatoes, cut into chunks |
| 1 | red bell pepper, cut into strips |
| 2 | (15.5 ounce) cans black beans, rinsed and drained |
| ½ | cup chicken broth |
| ¼ | cup loosely packed cilantro leaves |
| 1 | cup hot salsa |
| 2 | teaspoons ground cumin |
| ½ | teaspoon ground allspice |
| 3 | large cloves garlic, chopped |
| lime wedges, for garnish |
Heat the olive oil in a large skillet; season the chicken thighs with salt & pepper.
Sprinkle ¼ cup cilantro over the chicken; brown the chicken in the frying pan, 3 to 5 minutes on each side.
Arrange the chicken in the bottom of a slow cooker.
Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.
Mix together the chicken broth, ¼ cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bow; pour into the slow cooker.
Set cooker to LOW and cook for 4 hours.
Garnish with lime wedges to serve