1 (341 ml/11.53 oz) can peaches and cream whole kernel corn (canned corn),drained
1 cup chicken broth
1 cup mild salsa
2 tsp ground cumin
½ tsp ground allspice
3 large cloves garlic, chopped
Instructions
Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle ¼ cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, black beans and kernel corn on top of the chicken. Mix together the chicken broth, ¼ cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 5 hours.
Optional: If you want a thicker sauce, whisk 2 tbsp flour in 2 tbsp water; stir into slow cooker. Cover and cook on low for another 15 minutes or until sauce thickens.
Serve over steamed rice. Sprinkle with lime juice and chopped cilantro.