Cook’s Notes: Prep time is mostly for handling the sweet potatoes and the chicken. You don’t need to brown the chicken for this recipe. We often have sweet potatoes and black beans on hand. I mixed two recipes to come up with this dinner. We’ll be serving this Latin-style dinner tonight with a pineapple couscous salad. Time: 15 to 30 minutes prep; 5 to 6 hours cook time. SERVES 6 to 8.
1 large sweet potato (20 oz), peeled and cut into bite-size chunks
1 medium onion, diced
12-ounce jar roasted red peppers, drained and cut into squares (we used the “Fire-Roasted Red Peppers” from Trader Joe’s)
2 teaspoons ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon Faith’s Special Spice Mix
1/2 teaspoon ground allspice
15-ounce can black beans, rinsed and drained
3 lbs boneless, skinless chicken breasts, trimmed and cut into large cubes
14-ounce can reduced sodium chicken broth
Peel and cube sweet potato. Place potato cubes in the bottom of the slow cooker.
Heat 12-inch skillet over medium-high heat until hot; cook onion and pepper in olive oil until the onion softens.
Add spices (cumin to allspice), stir well, and cook until fragrant, about 1 minute.
Stir in beans, and pour vegetable mixture into slow cooker over the potato cubes.
Add raw chicken on top. Pour chicken stock over all, and cover with lid. Cook on low for 5-6 hours.
Serving suggestion: Serve with rice or couscous and a mixed green salad.