The Missing Ingredient

A Food Blog

Slowcooker Latin Chicken November 8, 2009

Latin Chicken

Wow this chicken was so tender and flavorful.  My guess is that you could skip the browning of the chicken part since you’re using skinless chicken and the slow cooking tenderizes the meat so much.  For some reason I can’t find my veggie picture on my computer but we loved the sweet potato/bell pepper combination.

Source: All Recipes.com

1 tablespoon olive oil

3 pounds skinless chicken thighs (I used a thigh/leg combination)

salt and ground black pepper to taste

1/4 cup loosely packed cilantro leaves

2 large sweet potatoes, cut into chunks

1 red bell pepper, cut into strips

2 (15.5 ounce) cans black beans, rinsed and drained

1/2 cup chicken broth

1/4 cup loosely packed cilantro leaves

1 cup hot salsa

2 teaspoons ground cumin

1/2 teaspoon ground allspice

3 large cloves garlic, chopped

lime wedges, for garnish

  1. 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.
  2. Arrange the chicken in the bottom of a 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 into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges and serve with hot rice.
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One Response to “Slowcooker Latin Chicken”

  1. Lana M. Says:

    I like this recipe! I think I’ll try it some time this week. Two thumbs up!!! :o)


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