Chicken Sweet Potato Black Bean Crockpot Stew

  • 6-8 boneless chicken thighs
  • 4 sweet potatoes, peeled and cut into large chunks (> 1 inch cubes)
  • 2 large onions cut into large chunks
  • 1 large green pepper cut into large chunks
  • 1 jar pineapple or mango salsa
  • 2 cans black beans, rinsed
  • 1/3 cup chopped cilantro
  • juice from half lime

Place all the veggies on the bottom of the crockpot.  Place the chicken thighs on top of the veggies.  Pour the jar of salsa on top of everything.  Cover and cook on low for about 6 hours.  Stir about half way through the cooking time.  After 5 hours stir in the black beans.  Just before serving stir in the cilantro and lime juice.  Adjust salt to taste. If you like a little heat add a bit of cayenne. This is really tasty…good straight or over brown rice.

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