CHICKEN WITH BLACK BEANS AND SWEET POTATOES

This spicy, smoky slow-cooker meal takes only about fifteen minutes to prep, so it is easy to throw together in the morning.

ACTIVE TIME: 15 MINUTES · SLOW-COOK: 8 HOURS ON LOW OR 4 HOURS ON HIGH

MAKES: 6 SERVINGS

• 3 POUNDS BONE-IN CHICKEN THIGHS, SKIN AND FAT REMOVED
• 2 TEASPOONS GROUND CUMIN
• ¼ TEASPOON SALT
• ¼ TEASPOON GROUND BLACK PEPPER 
• 1 TEASPOON SMOKED PAPRIKA OR ½ TEASPOON CHOPPED CHIPOTLE CHILES IN ADOBO SAUCE
• ½ TEASPOON GROUND ALLSPICE 
• 1 CUP REDUCED-SODIUM CHICKEN BROTH
• ½ CUP SALSA
• 3 LARGE GARLIC CLOVES, CRUSHED WITH GARLIC PRESS
• 2 CANS (15 TO 19 OUNCES EACH) BLACK BEANS, RINSED AND DRAINED
• 2 POUNDS SWEET POTATOES, PEELED AND CUT INTO 2-INCH PIECES
• 1 TO 2 ROASTED RED PEPPERS FROM JAR, CUT INTO STRIPS (1 CUP)
• CUP LOOSELY PACKED FRESH CILANTRO LEAVES, CHOPPED
•  LIME WEDGES

1 Sprinkle chicken thighs with ½ teaspoon ground cumin and salt and pepper. Heat 12-inch nonstick skillet over medium heat until hot. Add chicken and cook until well browned on all sides, about 10 minutes. With tongs, transfer chicken to plate. Remove skillet from heat.

2 In same skillet, combine smoked paprika, allspice, broth, salsa, garlic, and remaining 1½ teaspoons cumin.

3 In 6-quart slow cooker, combine beans and sweet potatoes. Arrange chicken thighs in single layer on top of sweet-potato mixture; pour broth mixture over chicken. Cover slow cooker and cook as manufacturer directs, 8 hours on Low or 4 hours on High.

4 With tongs or slotted spoon, transfer chicken thighs to large platter. Gently stir roasted red pepper strips into potato mixture; spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges. 

EACH SERVING: ABOUT 415 CALORIES | 36G PROTEIN | 61G CARBOHYDRATE | 6G TOTAL FAT (1G SATURATED) | 12G FIBER | 107MG CHOLESTEROL | 875MG SODIUM