• krysten

Slow Cooker Latin Chicken

Let me first start out by saying that this is not my recipe, but I did switch up a few things to tailor it to our flavor preferences and taste buds.

Back in November 2012, my dear girlfriend, Rebekah (who is basically my big sister, was my matron of honor at my wedding, and I love her to pieces), invited us to stay with them for a few days in Arizona. She texted me this recipe and asked if I thought she should make it for dinner that night. We weren't the biggest fans of sweet potatoes, but as to not be picky we said YES... and that was the night we fell in love with this recipe!

I think when we returned home from our trip to Arizona I must have made this recipe about 3 times within a month. I have made it for many people in my family, and there are never any leftovers unless we intentionally make enough for leftovers!

It's getting cold, which means anything in the crockpot is even tastier!



3-4 boneless skinless chicken thighs

2 tsp ground cumin

6-8 cloves of garlic, minced*

sea salt

black pepper

1 tsp paprika

1-2 cups chicken broth

1 cup chunky salsa

2 cans organic low sodium black beans, rinsed & drained

2-3 lbs sweet potatoes (white or yellow or both), cut into cubes

loose cilantro

lime wedges

extra virgin olive oil

*My family and I love extra garlic. If you aren't the biggest garlic fan, use 2-4 cloves of garlic.


Place chicken thighs on a plate or plastic cutting board and sprinkle them with 1/2 tsp cumin on each side, 1/2 tsp paprika, a pinch of sea salt, and a pinch of black pepper. In a large skillet, add some olive oil and turn the heat on medium-high. Once the skillet is hot, add chicken thighs and cook until they are browned. Transfer chicken to a plate and remove the skillet from heat.

In the same skillet, put the remaining paprika and cumin, a dash of salt, pepper, the salsa, chicken broth and garlic. Stir.

In your crockpot, place black beans and sweet potatoes. Place your browned chicken thighs on top. Pour the broth and salsa mixture on top of the chicken. Put the lid on your crockpot and allow to cook for 4 hours on high heat or 8 hours on low heat.

We serve this delicious dish straight from the crock pot. I typically use a fork to move the chicken to the side and using a big serving spoon, dish up some of the black bean and sweet potato mixture into a large soup bowl. Place the chicken on top and serve with fresh cilantro and lime wedges.

original recipe here 
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For questions, comments or inquiries, please email Krysten at