Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew.

The thigh meat has unbelievable flavor and tenderness.

Spoon of tender cooked chicken thigh meat - Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Others who have made this recipe commented – “Brilliant recipe. So flavorful.”And another said, “This is probably my favorite crockpot recipe ever.”


Learn More About Cooking with Chicken Thighs


Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

1 tablespoon olive oil

3 pounds skinless chicken thighs

salt and ground black pepper to taste

¼ cup cilantro, chopped

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, without steams, do not chop

1 cup hot salsa

2 teaspoons ground cumin

½ teaspoon ground allspice

3 large cloves garlic, chopped

Sour cream and cilantro leaves, for garnish

Close up of a plate of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Heat the olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper.

Sprinkle 1/4 cup cilantro over the chicken thighs. Brown the thighs in frying pan, 3 to 5 minutes each side.

Arrange the thighs in the bottom of slow cooker.

Slower cooker liner with chicken thighs topped with cilantro leaves

Place the sweet potatoes, red bell pepper, and black beans on top of the chicken.

Crock pot liner of Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl. Pour over chicken and vegetable layer.

Set slow cooker to LOW and cook for 4 hours.

Garnish with sour cream and cilantro.

Slow Cooker Latin Sweet Potato & Black Bean Salsa Chicken Stew

More slow cooker recipes – Crockpot Creamy Tuscan Chicken Thighs

Use your crockpot to make Homemade Yogurt.

Are you asking, Slow Cooking, is it Safe?


Crockpot Creamy Tuscan Chicken Thighs

Crock Pot  Creamy Tuscan Chicken Thighs

Crockpot Creamy Tuscan Chicken Thighs are rich and creamy that you will not believe how easy it is to prepare.

Let your slow cooker or crockpot do all the cooking to have a delicious dinner ready and waiting.

Italian Cuisine

Italian cuisine is much like their spoken language. How so?

Well, there is a national language that every region speaks but every region has their own dialect that they speak between one another.

And you can see this same phenomenon in Italian cooking.

Each region has their own style of preparing food – specific dishes and ingredients that they are best known for, yet there are basic ingredients such as pasta, cheese and olive oil that all of Italy uses.

Tucson Region Cooking

The Tuscan Region prepares typical dishes that are based upon what Tuscans find fresh and local at the farmers market that week, making them often very easy to prepare and involving few ingredients.

Tuscan cuisine is famous and appreciated all over the world because of its use of fresh, natural and genuine ingredients.

And that’s what you’ll find here with our Crockpot Creamy Tuscan Chicken Thighs.

Get Your Crockpot Ready

Pan butter seared chicken thighs in a garlic parmesan cream sauce or Alfredo sauce mixed with sun dried tomatoes and spinach.

This dish is made in a crock pot or slow cooker in under 4 hours on low. It’s full of Flavor, flavor, flavor!

Unlike the usual Tuscan chicken recipes, there’s no need to coat chicken thighs in flour.

Creamy Tuscan Chicken Thighs

Instead, you’ll season them with Italian seasoning. A mix of oregano, marjoram, basil, thyme, rosemary and sage.

You could add some smoky, sweet, mild or spicy paprika. Or a pinch of cayenne for some heat if you like.

Crockpot Creamy Tucson Chicken Thighs

2 Tablespoon butter

4 boneless, skinless chicken thighs

1/2 cup sun dried tomato strips, cut into thin strips

1/4 cup Parmesan Cheese, grated

2 Teaspoon Italian Seasoning, divided

1 cup fresh spinach, chopped

Homemade Alfredo Sauce

1 stick butter

2 cups Parmesan Cheese, grated

1 cup heavy cream

Trim any fat from thighs. Season on both sides with 1 teaspoon of the Italian seasoning.

Place a 12 inch skillet over medium heat. Add the butter to the skillet and let it melt.

Next add the seasoned chicken thighs. Cook each side about 3 – 5 minutes until browned, turning only once during cooking time. Place the thighs in a 4 quart crockpot.

Make the Alfredo sauce in a medium sauce pan. Melt the butter in the saucepan.

Next add the cream and simmer about 5 minutes until it begins to thicken. 

Add the Parmesan Cheese, stir until it’s melted, remove from the heat and set aside.


To the Alfredo Sauce, add the sun dried tomatoes, Parmesan Cheese and 1 teaspoon of Italian seasoning until thoroughly combined.

Pour the mixture over the chicken thighs in the crockpot. Cover and cook on low heat 4 hours or until chicken is no longer pink in the middle.

Stir in the fresh chopped spinach, 1/4 cup Parmesan cheese and cook another five more minutes.

Remove from the crockpot and serve with a dish of orzo pasta or Italian style vegetables.