To me this is the ultimate comfort food dish! Depending on the crowd you are serving this is enough for 4-8 servings. The average person would most likely eat two thighs for a serving however I'm a pygmy, my husband has a small appetite, and our munchkin is still a tot so we generally only eat one thigh a piece.
Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes - delish
8 bone-in chicken thighs, skins removed
2 teaspoons ground cumin, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1⁄2 teaspoon chopped chipotle chilies in adobo sauce
1/2 teaspoon ground allspice
1 cup chicken broth
1/2 cup salsa
3 cloves garlic, minced
2 -15 ounce cans black beans, rinsed and drained
2 pounds sweet potatoes, peeled cut into 2-inch chunks
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup loosely packed fresh cilantro leaves, chopped
Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
Heat skillet over medium-high heat until hot; I use a cast iron skillet with a bit of olive in it but you could also use a nonstick skillet. Add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
In 6-quart slow cooker, combine beans and sweet potatoes.
Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook, on low 8 hours or on high 4 hours.
With slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture (sweet potatoes will be near mashed consistency). To serve spoon sweet potato mixture on plate top with chicken, sprinkle with cilantro and serve with lime wedges.