Slow Cooker Latin Chicken

Slow Cooker Latin Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon olive oil

  • 3

    pounds skinless chicken thighs

  • salt and ground 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

Directions

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.


Nutrition

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