Breakfasts on the go should be quick and simple. A muffin packed with low-fat, protein, whole grains, and fiber!
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 6 |
| Yield: | 12 cups |
Ingredients
- 1 tablespoon olive oil
- 3 pounds skinless chicken thighs
- salt and ground black pepper to taste
- ½ cup fresh cilantro, coarsely chopped, divided
- 2 (15.5 ounce) cans black beans, rinsed and drained
- 2 large sweet potatoes, cut into chunks
- 1 red bell pepper, cut into strips
- 1 cup hot salsa
- ½ cup chicken broth
- 3 large cloves garlic, chopped
- 2 teaspoons ground cumin
- ½ teaspoon ground allspice
- lime wedges, for garnish
Instructions
- Heat olive oil in a large skillet. Season chicken with salt and pepper; sprinkle 1/4 cup cilantro over chicken thighs. Cook chicken in hot oil until browned, 3 to 5 minutes per side. Arrange chicken in the bottom of a slow cooker.
- Place black beans, sweet potatoes, and red bell pepper on top of chicken. Mix together salsa, chicken broth, 1/4 cup cilantro, garlic, cumin, and allspice in a bowl; pour into the slow cooker.
- Cook on Low for 4 hours. Garnish with lime wedges to serve.
- For less mushy sweet potatoes, add them in the last hour instead of at the beginning (but I like them mushy!).
Nutrition Facts
| Calories | 591 kcal |
| Carbohydrate | 57 g |
| Cholesterol | 137 mg |
| Dietary Fiber | 15 g |
| Protein | 50 g |
| Saturated Fat | 5 g |
| Sodium | 980 mg |
| Sugars | 11 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
no it was amazing as is..I’ve already been back for seconds and thirds,but it”s so good I can’t help myself!! ONLY in El Salvador you can get this homemade AMAZING FOOD..
Very tasty my wife and I both loved it
Delicious! I always in crease the amount of spices.
Tasted great! I did not have black beans so I used kidney beans and pigeon peas and it was delicious! I also used drumsticks instead of thighs.
This is the second time I’ve made this recipe. The first time, I followed the recipe almost exactly — mild salsa, and no cilantro because it tastes like soap, LOL! It could have used a bit more liquid; there wasn’t much with which to moisten rice. This time, I used the last of the leftover Thanksgiving turkey (already cooked) from the freezer instead of chicken; a can of kidney beans and a cup of garbanzo beans, because I had no black beans (surprise!); and mild salsa and no cilantro. Since the cooked turkey had no juices to release, I added an additional cup of water, which really made a difference. Both times I’ve made this recipe, I’ve thrown everything into the Instant Pot on “stew” setting, and manually released pressure as soon as it was done, so the sweet potatoes don’t turn to mush. It’s aromatic, delicious, and satisfying!
I used skinless chicken breast cut up into small pieces and didn’t brown ( I require a very low fat diet) and used 1 1/2 c broth. I had only medium salsa so I added red pepper flakes to add personal taste of spice/heat. My slow cooker is older & maybe VERY slow & I found sweet potato not soft even at 6 hours so cooked longer. I used the 1 can corn 1 can beans as well. I added a teaspoon of salt part way through cooking just finding it bland but I think one can do this to your own taste. We are over a mix of wild and basmati rice.
Awesome recipe. I actually used canned chicken and made it on the stovetop. It has a wonderful flavor.
Loved it but like other reviewers, I agree that it needed more chicken broth and salsa. It was a bit too dry. Next time I will use 1 cup chicken broth plus 1.5 cups medium to hot salsa. I also added a small bag of frozen corn and I feel that was a really good addition. Great recipe overall. Looking forward to making it again.
I didn’t think this was that great. I’m surprised there were so many rave reviews. Two cans of beans is WAY too much for this, it definitely needed some salt too. I added a can of corn which did help but not great in my opinion. I won’t make it again.
Amazing!! I did not have black beans so I used white. My entire family loved this meal!! Thank you for the recipe!!
Absolutely delicious. My husband was amazed at the flavors I made my own broth with boiled down seasoned chicken gizzards. I added a pinch of ginger and a pinch of turmeric and a cube of Maggi African Spice the flavors were unbelievable. I will definitely make this again!
Used quite a bit more broth and eyeballed extra spice to compensate. Added sour cream and jalapeños as garnishes. Delicious!
With a few tweaks from helpful reviews, this turned out amazing!!!
This recipe is awesome!!! I have made it for years after finding it here on Allrecipes. I fixed it last week for friends & family. All went home with the recipe! I made it in the instant pot for the first time. It worked great! Sauteed in pot. Add everything else . Put the lid on & set it for stew. In 35 minutes it will be done to perfection.
If you “don’t like chicken thighs,” you should try this dish! I basically never write reviews, but this was so tasty I felt compelled to review it! I also don’t typically use chicken thighs but I trusted the recipe and the chicken was soooo flavorful and tender! I made it exactly as listed. Based on other reviews, I cut the sweet potatoes in very large chunks (basically 2” rounds, keeping the skin intact around each piece) so they wouldn’t disintegrate. At the very end, I removed the sweet potatoes to a plate and added a small amount of dried potato flakes (my trick for thickening sauces) to the slow cooker and let the sauce thicken for about 10 more minutes. So delicious and easy; I’ll be making this again soon!
Excellent dish – I added two jalapeño peppers (minus most of the seeds) as we like spice. Love the black beans, cumin and cilantro in this dish. It also reheats well (if you have any leftovers!). Will definitely be making this again!
Added a can of corn, other than that followed exactly. Kids loved it. I have already been asked to make it again.
came out great. will be making this again. thank you
This was delicious
This recipe thrills me. Looked through some reviews and did double up on the spices. Also went crazy with five sweet potatoes, a pound of frozen corn and 4 cups of chicken broth. When cooking was complete I drained the broth off for a superb broth. Picky husband had two helpings. Woot Woot!
This turn out so good! I had a 5lb. bag of thighs, and trimmed and skinned them first. I used a can of white hominy in place of one of the cans of black beans, and I added 1 tsp. Crushed red pepper, I T. Chili powder, and 1 tsp. Mexican oregano, to the sauce mix, and it truly tastes like a traditional Mexican dish. I pulled all the veggies off into a bowl, boned the thighs and put the meat on a platter. Served with tostadas and rice! Olé!