Salsa Chicken and Sweet Potatoes
Tender chicken thighs and sweet potato chunks cook together in tomato salsa with bell pepper and warm spices for a hearty, saucy meal.
15 min
Prep
360 min
Cook
4
Serves
495
Calories
Macros · per serving
40g protein
56g carbs
13g fat
Ingredients
For 4 servings
- 700 g boneless skinless chicken thigh
- 900 g sweet potato
- 450 g tomato salsa
- 1 red bell pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.25 teaspoon salt
Instructions
- 1
Peel the sweet potatoes and cut into even 2 cm chunks. Remove the bell pepper's stem and seeds, then dice. Put both vegetables in the bottom of a 5-quart Crock-Pot.
- 2
Use fully thawed thighs. Arrange the chicken over the vegetables.
- 3
Sprinkle the cumin, chili powder and salt over the chicken, then spread the salsa over everything. Cover and cook on LOW for 6 hours. Check that the sweet potatoes are fork-tender and the thickest part of each chicken thigh reaches 165°F/74°C on a food thermometer; continue on LOW if needed until both conditions are met.
- 4
Use two forks to pull the chicken into large pieces in the cooker. Gently fold everything together to coat the chicken and sweet potatoes with the salsa and cooking juices, then divide among four bowls.
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