1 Tbsp olive oil
3 lbs skinless chicken thighs
Olive oil
Salt and ground black pepper to taste
2 large sweet potatoes, cut into large cubes
1 red bell pepper, cut into 1-inch cubes
1 can black beans, rinsed and drained
1 can whole kernel corn, drained
1/2 cup chicken broth
1/4 cup loosely packed cilantro leaves
1 cup medium salsa
2 tsps ground cumin
1/2 tsp ground allspice
3 large cloves garlic, chopped
Hot cooked rice
Lime wedges, for garnish

1 Tbsp olive oil 3 lbs skinless chicken thighs 2 large sweet potatoes, cut into large cubes 1 red bell pepper, cut into 1-inch cubes 1 can black beans, rinsed and drained 1 can whole kernel corn, drained 1/2 cup chicken broth 1/4 cup loosely packed cilantro leaves 1 cup medium salsa 2 tsp s ground cumin 1/2 tsp ground allspice 3 large cloves garlic, chopped

Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Cut each chicken breast into 2 or 3 pieces, depending on size. Heat oil in frying pan over medium high heat. Add chicken and brown, 3 to 5 minutes each side.

Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, black beans, and corn 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.

Serve over rice and garnish with lime wedges to serve.