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calypan

Slow Cooker Latin Chicken

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Slow Cooker Latin Chicken 0 Picture

Ingredients

  • 1 tablespoon olive oil
  • 3 pounds skinless chicken thighs
  • salt and ground black pepper to taste
  • 1/4 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
  • 1/2 cup chicken broth
  • 1/4 cup loosely packed cilantro leaves
  • 1 cup hot salsa
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground allspice
  • 3 large cloves garlic, chopped
  • lime wedges, for garnish

Details

Preparation

Step 1

1.Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.

2.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, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.


**Candy says: I used about 2 lbs of thighs and all of the can of broth and 1 1/2 cups of salsa. I also added a can of Mexi-corn. Browned just the chicken seasoned with salt and pepper. Used medium salsa. Tied about 1/2 bunch of cilantro with twine and just buried it in the mixture. Cooked on low about 7 or 8 hours.

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