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Latin Chicken
A southwestern stew, perfect for the crockpot
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Servings 10 servings
Ingredients
- 3 tablespoons olive oil
- 3 pounds boneless chicken breasts or thighs diced into 1 inch cube
- salt and pepper to taste
- 2 tsp teaspoons greek seasoning I use Cavender's All Purpose Greek Seasoning
- 2-3 sweet potatoes peeled and diced into 1 inch cubes
- 1 red or orange bell pepper diced large
- 1 large onion diced large
- 2 cans black beans rinsed
- 1 cup of frozen corn
- 1 large jar of salsa at least 24 ounces
- 1/2 cup chicken broth
- 2 teaspoons minced garlic or to taste I like A LOT of garlic lol
- 3 teaspoons ground cumin
- 1 teaspoon ground allspice
- juice of 1/2 lime
Instructions
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In dutch oven add olive oil, chicken, salt, pepper and greek seasoning. Cook chicken until starting to brown or well browned. It depends how patient I am or how much time I have.
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In large crock pot (5 or 6 quart) add remaining ingredients. Stir well. Add browned chicken and all the juice and scrapings from dutch oven. Stir well. Cook on low for 6 hours (longer if you want or need to until potatoes are tender or on high for 4 or more. If it seems on the thin side you can lift cover and move to side a bit, to allow some steam and liquid to cook off for the last hour. Serve over rice or my favorite, quinoa. Quinoa recipe on Pot of Gold blog. Can serve with additional fresh chopped cilantro, and fresh lime wedge if desired.