Slow Cooker Latin Chicken

Slow Cooker Latin Chicken

326 Reviews 13 Pics
  • Prep

    25 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 35 m
UpstateNY Cooker
Recipe by  UpstateNY Cooker

“Spicy cumin, chicken, salsa, black beans, and sweet potatoes combine into a flavorful stew. The thigh meat has unbelievable flavor and tenderness.”

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Adjust Servings

Original recipe yields 12 cups



  1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side.
  2. Arrange the chicken in the bottom of a slow cooker. Place the sweet potatoes, red bell pepper, and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice, and garlic together in a bowl; pour into the slow cooker. Set slow cooker to LOW and cook for 4 hours. Garnish with lime wedges to serve.

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Reviews (326)

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Chef Joy

Chef Joy

I really think people should take note to the user who doubled her sauce. I only used 1 package (2lb) of boneless thighs (bone-in works fine though!) and 1.5 sweet potatoes, and the tops were burning and black beans dried out because it was not covered in liquid. So, I doubled the cumin, allspice, garlic, 1.5C salsa (light, med, hot doesn't matter), and 2/3C broth. Use a slotted spoon if you don't want soupy, but this really wasn't! Used box of uncle ben's chicken wild rice (with the seasoning) to serve on top of, and people go ga-ga over all the flavor. This definitely makes the house smell warm. We "HATE" sweet potatoes, so my husband cringed when I told him what this was made of, yet this is now both of our favorite meals. I'm so glad I trusted the reviews. Also added a can of corn, and glad I did as it was the perfect mix of flavors!



we loved this!! i used a 3 lb pack of chicken thighs and drumsticks, skinned. i skipped the pan browning step. based on other reviews, i made the following changes: 1 can black beans instead of 2, 1 can of corn, 2 cups medium salsa, 5 garlic cloves, and 1 cup chicken broth, all other ingredients stayed the same. i cooked on low for over 6 hours and it was divine. made with puerto rican steamed rice but would also go well with brown rice or couscous as others suggested.



Brilliant recipe. So flavorful. And let me add this serving idea: first time around we did the rice. SECOND time around I took the mix and stuffed it into hard taco shells with tomato, lettuce and sour cream. THAT is how this is supposed to be eaten. The corn flavor and the crunch took it to a whole new level.

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Amount Per Serving (6 total)

  • Calories
  • 591 cal
  • 30%
  • Fat
  • 18.1 g
  • 28%
  • Carbs
  • 56.9 g
  • 18%
  • Protein
  • 50.2 g
  • 100%
  • Cholesterol
  • 137 mg
  • 46%
  • Sodium
  • 1045 mg
  • 42%

Based on a 2,000 calorie diet



previous recipe:

Slow Cooker Salsa Chicken


next recipe:

Slow Cooker Honey Garlic Chicken