Slow Cooker Latin Chicken Recipe - Allrecipes.com
Slow Cooker Latin Chicken Recipe
  • READY IN 4+ hrs

Slow Cooker Latin Chicken

Recipe by  

"Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness."

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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    25 mins
  • COOK

    4 hrs 10 mins
  • READY IN

    4 hrs 35 mins

Directions

  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.
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Reviews More Reviews

Most Helpful Positive Review
Sep 22, 2009

I really think people should take note to the user who doubled her sauce. I only used 1 package (2lb) of boneless thighs (bone-in works fine though!) and 1.5 sweet potatoes, and the tops were burning and black beans dried out because it was not covered in liquid. So, I doubled the cumin, allspice, garlic, 1.5C salsa (light, med, hot doesn't matter), and 2/3C broth. Use a slotted spoon if you don't want soupy, but this really wasn't! Used box of uncle ben's chicken wild rice (with the seasoning) to serve on top of, and people go ga-ga over all the flavor. This definitely makes the house smell warm. We "HATE" sweet potatoes, so my husband cringed when I told him what this was made of, yet this is now both of our favorite meals. I'm so glad I trusted the reviews. Also added a can of corn, and glad I did as it was the perfect mix of flavors!

 
Most Helpful Critical Review
Mar 21, 2011

Very bland but I did use normal salsa so it could have been me. I loved the veggies and also took another reviewers suggestion and used (1) can of corn and (1) can black beans. I was going to use sofrito but I wanted to see how this would be with the cilantro. It smelled great while browning but did absolutely nothing to add flavor to the end product. This step did not seem necessary. I would try this recipe again but add my own twists however the recipe was appreciated ;)

 
Oct 23, 2009

we loved this!! i used a 3 lb pack of chicken thighs and drumsticks, skinned. i skipped the pan browning step. based on other reviews, i made the following changes: 1 can black beans instead of 2, 1 can of corn, 2 cups medium salsa, 5 garlic cloves, and 1 cup chicken broth, all other ingredients stayed the same. i cooked on low for over 6 hours and it was divine. made with puerto rican steamed rice but would also go well with brown rice or couscous as others suggested.

 
Feb 11, 2011

Brilliant recipe. So flavorful. And let me add this serving idea: first time around we did the rice. SECOND time around I took the mix and stuffed it into hard taco shells with tomato, lettuce and sour cream. THAT is how this is supposed to be eaten. The corn flavor and the crunch took it to a whole new level.

 
Dec 14, 2008

This is probably my favorite crockpot recipe ever. I used bone-in chicken thighs (skinned) and cooked it for 5 hours on high. I served it over cooked brown rice with fresh squeezed lime and chopped cilantro on top. Super easy and incredibly yummy!

 
Nov 03, 2008

This was delicious! Because I have a young child, I modified it slightly to minimize the heat spice of the salsa. Instead I doubled the chicken broth and combined it with 8 oz of organic tomato sauce. I also added half a chopped onion. I cooked it a bit longer than the recipe called for and it still turned out amazing. The chicken was so tender! I served it with whole wheat couscous, which was a perfect combination.

 
Sep 29, 2010

I made this for supper tonight and even my picky husband loved it. I went by the reviews and added more liquid - 1-1/2 cups salsa and 2 cups chicken broth. Since we don't like dark meat, I used skinless, boneless chicken breasts. Another change was using a can of jalapinto beans instead of black beans since my husband doesn't care for black beans and I added a can of MexiCorn. When I stirred it after I got home from work, the chicken shredded itself so it was like a thick chicken stew. I served it over brown rice. I will definitely be making it again.

 
Feb 03, 2011

ridiculous good! i wasn't sure how i was going to like the sweet potatoes in this recipe but they were excellent in this dish. i doubled the liquid and added a can of corn to the recipe. the chicken was so moist and full of flavor. delish!

 

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Nutrition

  • Calories
  • 591 kcal
  • 30%
  • Carbohydrates
  • 56.9 g
  • 18%
  • Cholesterol
  • 137 mg
  • 46%
  • Fat
  • 18.1 g
  • 28%
  • Fiber
  • 15.4 g
  • 62%
  • Protein
  • 50.2 g
  • 100%
  • Sodium
  • 1045 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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