Crock Pot Chicken Latino

Ingredients:

* 1 tablespoon olive oil
* 3 pounds skinless chicken thighs
* 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
* 1 (15.5 ounce) can black beans, rinsed and drained
* 1 (15 1/4 oz.) can whole kernel corn, drained
* 3/4 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

Directions:
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, corn 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 to serve.

Tags: crock pot, chicken, recipe, ethnic, latino