Chicken and sweet potato make a winning combination in this almost-too-easy slow cooker meal. By utilizing bold seasoning and fresh salsa, flavor is infused into every tender morsel.
Meals like this one are the building blocks of a solid, long-term nutrition plan. Lucky for us it tastes amazing!
olive oil spray
3 pounds bone-in, skinless chicken thighs
2 teaspoons ground cumin, divided
sea salt and black pepper
1 teaspoon smoked paprika
½ teaspoon ground allspice
1 cup chicken broth
1 cup fresh salsa, divided
2 teaspoons fresh garlic, minced
1 large sweet potato, peeled, halved lengthwise and sliced into 1 inch pieces
2 red bell peppers, seeded and cut into ½ inch strips
1 tablespoon fresh cilantro, minced for garnish
Rinse the chicken thighs and pat dry. Sprinkle with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
Place a large skillet over medium-high heat. Lightly spray with olive oil. Add the chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer the chicken to plate. Remove the skillet from heat.
In same skillet, combine the smoked paprika, allspice, chicken broth, ½ cup of the salsa, garlic, and remaining 1 1/2 teaspoons cumin.
In a slow cooker, combine the sweet potatoes and red pepper strips. Generously season with salt and pepper. Place the chicken thighs on top of the sweet potato mixture and pour the broth mixture over the chicken. Cover and cook on high for 4 hours.
Transfer the cooked chicken pieces from the slow cooker to a large plate. Remove the bones and shred the meat. Use a slotted spoon to transfer the sweet potato and red pepper mixture from the slow cooker and onto a serving platter. Top with the shredded meat and the remaining salsa. Garnish with cilantro. Enjoy!
Calories: 285
Fat: 6g
Carbohydrates: 15g
Sodium: 357mg
Fiber: 3g
Protein: 40g
Sugar: 3g