Sweet Potato Black Bean Chicken

In this picture, it looks like a bit of a hot mess, but this Latin chicken with sweet potatoes and black beans from the Crockpot Guys (I saw it several other places online, too; not sure where it originated) is marvelous.

A couple of notes:
-I roasted a whole chicken separately in the slow cooker with a different marinade (an Asian marinade leftover from hoisin-glazed meatloaf).
-I omitted the red peppers and chipotle chiles in adobo because I didn't have any of the former and because I do not like the latter.


-The black beans I used were the basic canned variety with cumin.
-Don't forget to garnish with cilantro. It really makes a difference, unless you're one of those poor souls for whom cilantro tastes like soap. Then you can omit it.
-My rendition emphasized the sweet potatoes and beans with the chicken as a lesser player.
-Mix it up as you see fit.

Latin Chicken with Black Beans & Sweet Potatoes

• 3 pounds boneless chicken thighs, skin & fat removed
• 2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon chopped chipotle chiles in adobo sauce
• (or 1 teaspoon smoked paprika)
• 1/2 teaspoon ground allspice
• 1 cup low sodium chicken broth
• 1/2 cup favorite salsa
• 3 large, crushed garlic cloves
• 2 cans (15 to 19 oz each) black beans, rinsed and drained
• 2 pounds sweet potatoes, peeled and cut into 2-inch pieces
• 1 roasted red pepper from jar, cut into strips
• (about 1 cup is needed)
• 1/3 cup loosely packed fresh cilantro leaves
• 3 limes, cut into wedge

1. Sprinkle all of the chicken with 1/2 teaspoon ground cumin, salt and pepper.
2. Brown the chicken on all sides in a skillet, about 4-6 mins. max.
3. Remove skillet from heat and transfer the chicken to a plate.
4. Using the same skillet, combine the chipotlé chiles (or smoked paprika), allspice, broth, salsa, garlic, and remaining 1-1/2 teaspoons cumin.
5. Place the beans and sweet potatoes into the crock pot.
6. Evenly place the chicken on top of the taters and beans.
7. Pour the broth mixture evenly over the chicken.
8. Cover and cook ~ 8 hours on low or 4 hours on high.

When done, place the chicken thighs on a large plate or family sized platter. Stir the roasted peppers into the crock potato and bean mix.

Spoon this mixture over the top of the chicken. Garnish with cilantro and lime wedges.

You can use chicken breasts, or breasts and thighs for a fuller flavor.

serves: 6-8