Slow Cooker Latin Style Chicken

Juicy, slow-cooked chicken thighs mingle with sweet potatoes, vibrant bell peppers, and hearty black beans in a flavorful salsa broth. It's an effortless and tasty meal that warms the soul.

Course Main Course

Cuisine Latin American

Keyword chicken, easy dinner, Latin style, one pot, slow cooker

Prep Time 25

Cook Time 5 15

Total Time 5 40

Servings servings

Calories 380kcal

Author Liza A

Ingredients

1 tbsp olive oil
3 lbs skinless bone-in chicken thighs
Salt and ground black pepper to taste
1/2 cup chopped cilantro leaves divided
1 large sweet potato cut into chunks
1 red bell pepper cut into strips
1 18.25 oz can black beans, rinsed and drained
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
1/2 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 1/4 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, 1/4 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.
Enjoy!

Notes

Recipe adapted: allrecipes.ca

Nutrition