Ingredients
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3 lbs bone-in skinless chicken thighs
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2 teaspoons ground cumin
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salt
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pepper
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1 teaspoon smoked paprika
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1/2 teaspoon ground allspice
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1 cup chicken broth
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1/2 cup salsa
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3 large garlic cloves, pressed
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2 (15 ounce) cans black beans, rinsed
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2 lbs sweet potatoes, peeled and cut into bite-size chunks
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1/3 cup fresh cilantro leaves, chopped
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lime wedge
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1 (8 ounce) jar roasted red peppers, cut into strips
Instructions
- Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
- Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
- While chicken is cooking put beans and sweet potatoes in slow-cooker.
- Place chicken on bean mix in slow-cooker.
- In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
- Pour this over chicken in crock pot.
- Cover with lid and cook on low 8 hrs or 4 hrs on high.
- Remove chicken to platter. Gently stir red pepper into potato mixture.
- Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.