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Slow Cooker Latin Chicken

Reviewed: Feb. 24, 2012
This is a winner - exceptionally tasty, easy to make, and good for you. I have made it for family and guests and it has been DEVOURED by everyone. Although I made a few changes to the recipe, I did NOT add additional broth. One of the beauties of slow cooking is that only a tiny amount of liquid is added. The meat and vegetables release their juices during the long, slow cooking and produce an extremely flavorful broth. I think that adding extra broth only dilutes the flavor. I also added 2 or 3 times the amount of fresh cilantro and did NOT brown the cilantro with the chicken, just sprinkled it in the slow cooker. In fact, I did not brown the chicken at all and detected no decrease of flavor. Be sure not to use boneless thighs. The bones add lots of flavor and can easily be removed before serving. At the recommendation of others, I also added a can of drained corn. Because we love it, we used 3 lg. sweet potatoes and both cans of black beans. Cook on slow for 8-10 hours and on high for at least 4 or 5 hours. Do early in the day and allow dish to "rest" for maximum flavor.
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