Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew.
The thigh meat has unbelievable flavor and tenderness.
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
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.
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 over chicken and vegetable layer.
Set slow cooker to LOW and cook for 4 hours.
Garnish with sour cream and cilantro.
More slow cooker recipes – Crockpot Creamy Tuscan Chicken Thighs
Use your crockpot to make Homemade Yogurt.
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