Slow Cooker Latin Chicken W/ Sweet Potatoes and Black Beans |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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From Good Housekeeping magazine. I am cooking it right now, so I haven't tried it, but it sounds so good! I substituted chicken breasts for the thighs and 1/2 tsp of chipotles in adobo for the paprika. Ingredients:
3 lbs bone-in skinless chicken thighs |
2 teaspoons ground cumin |
salt |
pepper |
1 teaspoon smoked paprika |
1/2 teaspoon ground allspice |
1 cup chicken broth |
1/2 cup salsa |
3 large garlic cloves, pressed |
2 (15 ounce) cans black beans, rinsed |
2 lbs sweet potatoes, peeled and cut into bite-size chunks |
1 (8 ounce) jar roasted red peppers, cut into strips |
1/3 cup fresh cilantro leaves, chopped |
lime wedge |
Directions:
1. Sprinkle chicken thighs with 1/2 tsp cumin, 1/4 tsp salt, and 1/4 tsp pepper.
2. Heat 12-inch skillet over med-high heat until hot;add chicken and cook until browned on all sides.
3. While chicken is cooking put beans and sweet potatoes in slow-cooker.
4. Place chicken on bean mix in slow-cooker.
5. In skillet, mix paprika, allspice, broth, remaining cumin, salsa, and garlic.
6. Pour this over chicken in crock pot.
7. Cover with lid and cook on low 8 hrs or 4 hrs on high.
8. Remove chicken to platter. Gently stir red pepper into potato mixture.
9. Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.
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