Ingredients
- 1 large sweet potato, cut into large chunks (about 6 cups)
- 3 lbs boneless, skinless chicken thighs (approximately 12 thighs)
- 1 (19 oz) can diced tomatoes, liquids strained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- Optional (add 1 hour before serving):
- 1 can corn, drained
- 2 bell peppers, sliced into strips
- 1/2 red onion, sliced into strips
- Optional (add 15 min before serving):
- 1 cup shredded mozzarella cheese
- To Serve: rice or tortillas, Greek yogurt, guacamole or avocado
Instructions
- Place the sweet potato chunks in the bottom of a 5- or 6-quart slow cooker.
- Arrange the chicken thighs on top of the sweet potatoes.
- In a small bowl, mix the strained diced tomatoes with cumin, chili powder, and salt. Pour the mixture over the chicken.
- Cover and cook on low for 4 hours.
- Optional: During the last hour of cooking, add corn, bell peppers, and red onion over the chicken mixture.
- 15 minutes before serving, scatter shredded mozzarella cheese over the chicken and vegetables. Cover and heat until the cheese is melted.
- Serve hot over rice, in tortillas, or as is. Add toppings like Greek yogurt, guacamole, or sliced avocado if desired.
Notes
- Use boneless, skinless chicken thighs for a juicy and tender result that holds up well in the crockpot.
- You can prep everything the night before and start the slow cooker in the morning.
- To make it spicier, add diced jalapeños or a dash of hot sauce to the tomato mixture.
- This recipe is great for meal prep and stores well in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Southwestern
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 120mg
