If you love comforting meals that basically cook themselves, this Latin-inspired chicken stew will become a regular in your kitchen. It’s warm, smoky, slightly spicy, and deeply satisfying — the kind of dish that tastes even better after sitting for a while.

Tender chicken thighs slowly simmer with cumin, garlic, salsa, sweet potatoes, and black beans, creating a thick, rich stew packed with flavor. The sweet potatoes add natural sweetness, the beans make it hearty, and the cilantro + lime finish brings everything to life.

Perfect for busy days, meal prep, or cozy dinners.

Why You’ll Love This Recipe

One-pot slow cooker meal
Very filling and high-protein
Naturally gluten-free
Great for meal prep
Minimal effort, maximum flavor

Ingredients & Their Role

Chicken Thighs
The star of the dish. Thigh meat stays juicy and tender during long cooking and gives deep flavor compared to chicken breast.

Sweet Potatoes
They soften into the stew and slightly thicken the broth while adding natural sweetness that balances the spice.

Black Beans
Add fiber, protein, and heartiness — making the stew a full meal.

Hot Salsa
Acts as both seasoning and sauce. It brings tomatoes, chili, onion, and spice in one ingredient.

Cumin & Allspice
Cumin gives the classic warm Latin flavor, while allspice adds subtle depth you can’t quite identify but will definitely taste.

Cilantro & Lime
Added freshness at the end — this is what makes the stew pop.

Ingredients

1 tablespoon olive oil
3 pounds skinless chicken thighs
Salt and black pepper (to taste)
½ cup fresh cilantro, chopped (divided)
2 cans (15.5 oz each) black beans, rinsed & drained
2 large sweet potatoes, cut into chunks
1 red bell pepper, sliced
1 cup hot salsa
½ cup chicken broth
3 large garlic cloves, chopped
2 teaspoons ground cumin
½ teaspoon ground allspice
Lime wedges (for serving)

Step-by-Step Method

Step 1: Brown the Chicken

Heat olive oil in a large skillet over medium-high heat.

Season chicken with salt and pepper, then sprinkle half of the cilantro over it.

Sear chicken for 3–5 minutes per side until lightly browned.
(You’re not cooking it fully — just building flavor.)

Transfer to the bottom of the slow cooker.

Step 2: Add Vegetables & Beans

Place on top of the chicken:

Black beans
Sweet potatoes
Red bell pepper

Step 3: Make the Flavor Sauce

In a bowl mix:

Salsa
Chicken broth
Remaining cilantro
Garlic
Cumin
Allspice

Pour this mixture over everything in the slow cooker.

Step 4: Slow Cook

Cover and cook on LOW for 4 hours.

The chicken becomes fall-apart tender and the stew thickens naturally.

Step 5: Finish & Serve

Squeeze fresh lime juice over the stew before serving.

Serve hot with:

Rice
Warm tortillas
Or just a bowl and spoon

Tips & Variations

For firmer sweet potatoes:
Add them during the last hour of cooking.

Make it spicier
Add:

Jalapeños
Chipotle powder
Extra hot salsa

Make it milder
Use mild salsa and add 1 teaspoon paprika instead of extra chili.

Thicker stew
Mash a few sweet potato chunks into the broth.

Use chicken breast
Possible — but cook only 3 hours or it may dry out.

Storage & Reheating

Fridge:
Store in airtight container up to 4 days.

Freezer:
Freeze up to 3 months (perfect freezer meal).

Reheat:

Microwave: 2–3 minutes
Stove: Add splash of broth and heat gently

Tip: The flavor actually improves the next day.