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Ingredients
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1 tablespoon olive oil
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3 pounds skinless chicken thighs
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salt and ground black pepper to taste
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½ cup fresh cilantro, coarsely chopped, divided
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2 (15.5 ounce) cans black beans, rinsed and drained
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2 large sweet potatoes, cut into chunks
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1 red bell pepper, cut into strips
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1 cup hot salsa
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½ cup chicken broth
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3 large cloves garlic, chopped
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2 teaspoons ground cumin
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½ teaspoon ground allspice
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lime wedges, for garnish
Directions
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Heat olive oil in a large skillet. Season chicken with salt and pepper; sprinkle 1/4 cup cilantro over chicken thighs. Cook chicken in hot oil until browned, 3 to 5 minutes per side. Arrange chicken in the bottom of a slow cooker.
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Place black beans, sweet potatoes, and red bell pepper on top of chicken. Mix together salsa, chicken broth, 1/4 cup cilantro, garlic, cumin, and allspice in a bowl; pour into the slow cooker.
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Cook on Low for 4 hours. Garnish with lime wedges to serve.
Cook’s Note
For less mushy sweet potatoes, add them in the last hour instead of at the beginning (but I like them mushy!).
Nutrition Facts (per serving)
591 | Calories |
18g | Fat |
57g | Carbs |
50g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 591 | |
% Daily Value * | |
Total Fat 18g | 23% |
Saturated Fat 5g | 23% |
Cholesterol 137mg | 46% |
Sodium 980mg | 43% |
Total Carbohydrate 57g | 21% |
Dietary Fiber 15g | 55% |
Total Sugars 11g | |
Protein 50g | 100% |
Vitamin C 53mg | 59% |
Calcium 138mg | 11% |
Iron 7mg | 38% |
Potassium 1296mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.