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Crockpot Latin Chicken Recipe

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This recipe for Crockpot Latin Chicken, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Nicole Woodford

Category:
Category:

Ingredients:  
Ingredients:  
3 lb. bone-in skinless chicken thighs/ or I used 2lbs of chicken breasts
2 tsp. ground cumin
salt and pepper
1 tsp. smoked paprika or tsp. chopped chipotle chiles in adobo sauce
tsp. ground allspice
1 c. chicken broth
c. salsa
3 cloves garlic, crushed with press
2 cans black beans (15 to 19 oz. each), rinsed and drained
2 lb. sweet potatoes, peeled and cut into 2-in. chunks
1 jarred roasted red pepper, cut into strips (1 c.)
⅓ c. loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions:
Directions:
Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
In 6-quart slow cooker, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours.
With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 Min
Personal Notes:
Personal Notes:
I typically use breast meat but original calls for thighs. We serve this over rice with some shredded cheese or sour cream.

 

 

 

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