August 27-Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes

There is something wonderful about cooking from a cookbook. Don't get me wrong, the internet is fantastic, but lately I've been inspired to break into my cookbook collection that has been collecting dust above the kitchen cupboards.

The first cookbook I ever purchased was "Fast Weeknight Favorites" by Good Housekeeping. I had just set out on my kitchen-venture and figured that I couldn't go wrong with something that promised to not only be fast, but also turn into a family favorite. Tonight I rediscovered this collection of quick and easy suppers and found this tasty recipe. Another home run!

Slow-Cooker Latin Chicken with Black Beans and Sweet Potatoes
Recipe below contains a few slight adaptations; Original Recipe on Good Housekeeping. 
1.5-2 lbs boneless, skinless chicken tenders
2 tsp ground cumin
1/4 tsp salt
1/4 tsp black pepper
1 tsp smoked paprika
1/2 tsp ground allspice
3/4 cup reduced-sodium chicken broth
1/2 cup salsa
3 large garlic cloves, crushed
1 can black beans, drained
1.5 lbs sweet potatoes, peeled and cut into chunks
1 small jar roasted red pimento peppers
1/3 cup cilantro leaves, chopped
lime wedges

1. Sprinkle chicken with 1/2 tsp cumin, salt, and pepper. Heat nonstick skillet over medium heat until hot. Add chicken and brown on all sides, about 10 minutes. Remove chicken to plate and remove skillet from heat.
2. In the same skillet, combine paprika, allspice, broth, salsa, garlic, and remaining 1.5 tsp cumin.
3. In a slow cooker, combine beans and sweet potatoes. Arrange chicken in a single layer on top of the potato mixture. Pour broth mixture on top. Cover slow cooker and cook 8 hours on low or 4 hours on high.
4. Remove chicken with tongs and place on a large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.
5. Enjoy!