1 tablespoon olive oil 3 pounds skinless chicken thighs salt and ground black pepper to taste 1/4 cup loosely packed cilantro leaves 2 large sweet potatoes, cut into chunks 1 red bell pepper, cut into strips 2 (15.5 ounce) cans black beans, rinsed and drained 1/2 cup chicken broth 1/4 cup loosely packed cilantro leaves 1 cup hot salsa 2 teaspoons ground cumin 1/2 teaspoon ground allspice 3 large cloves garlic, chopped

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.