slow-cooker Latin chicken w. sweet potatoes, black beans & peas
Prep time
Cook time
Total time
Ingredients
3-4 boneless, skinless chicken breasts
2 tsp. ground cumin, divided
Salt and pepper
1 tsp. smoked paprika, divided
½ tsp. ground allspice, divided
¼ tsp. chili powder
1½ cups chicken broth
½ yellow onion, finely diced
2 Roma tomatoes, finely diced
1 jalapeno, finely diced
3 cloves garlic, minced
1 can black beans, rinsed and drained
2 sweet potatoes, peeled and cut into 2-inch chunks
¼ cup frozen peas
Cilantro, for garnish
Lime wedges, for garnish
Instructions
Season chicken breasts with ½ tsp. ground cumin, ½ tsp. paprika, a dash of allspice and salt and pepper. Heat a large skillet over medium high heat; once hot, add olive oil. Add chicken breasts to pan and cook until browned on both sides, about 8-10 minutes. Transfer chicken to plate and remove skillet from heat.
In the same skillet, combine the remaining smoked paprika, cumin, ½ tsp. allspice, chili powder, chicken broth, onions, tomatoes, jalapeno and garlic. Simmer about 5 minutes, until onions soften. Remove from heat.
In the crock-pot, combine sweet potatoes and black beans. Place chicken on top of potato mixture in crock-pot; pour broth mixture over chicken. Place lid on crock-pot and cook on high for about 3 hours, until sweet potatoes are tender.
Serve chicken on a plate or in bowl, then spoon potato mixture on top. Garnish with chopped cilantro and lime wedges.
Recipe by sweet caroline's cooking at https://sweetcarolinescooking.com/2013/11/22/kick-it-in-gear-slow-cooker-latin-chicken-w-sweet-potatoes-black-beans-peas/