Southwestern Chicken Stew


Yield: 8 servings
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  • 3 pound(s) chicken thighs
  • 2 teaspoon(s) cumin
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) black pepper
  • 2 tablespoon(s) olive oil
  • 1 teaspoon(s) smoked paprika
  • 1 cup(s) chicken broth
  • 1/2 cup(s) salsa
  • 2 teaspoon(s) minced garlic
  • 6 med Sweet potatoes peeled; cut chunks
  • 2 can(s) black beans rinsed, drained
  • 1/2 jar(s) roasted red bell peppers cut in strips
  • 1/2 cup(s) chopped cilantro
  • 2 cup(s) rice


  1. 1. Sprinkle chicken with 1 tsp. cumin, 1/2 tsp salt and 1/8 t pepper. In a skillet, brown chicken in oil for about 10 minutes.
  2. 2. Remove chicken to a platter. In a small bowl, stir together paprika, broth, salsa, garlic, 1 t cumin, 1/2 t salt and 1/8 t pepper.
  3. 3. Line a larger slow cooker with sweet potatoes. Place chicken on top of potateoes, Cover wth beans and top with broth mixture. Cover and cook for 4 hours (PROBABLY LESS) on high or 8 hours (PROBABLY FAR LESS) on low.
  4. 4. Stir in bell peppers. Place chicken on platter and spoon potatoes and sauce over it. Sprinkle with cilantro.
September 2012

This recipe is a personal recipe added by colbob and has not been tested or endorsed by MyRecipes.

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