Latin Chicken - crock pot

Ingredients

3 pound(s) bone-in skin on chicken thighs
2 teaspoon(s) ground cumin
Salt and pepper
1 teaspoon(s) smoked paprika
1/2 teaspoon(s) ground allspice
1 cup(s) chicken broth
1/2 cup(s) salsa
3 clove(s) (large) garlic, crushed with press
2 can(s) (15 to 19 ounces each) black beans, rinsed and drained
2 pound(s) sweet potatoes, peeled and cut into 2-inch chunks (yams are good too, or mix them up)
1 jarred roasted red pepper, cut into strips (1 cup)
1/3 cup(s) loosely packed fresh cilantro leaves, chopped
Lime wedges

Directions
1. Sprinkle chicken thighs with 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Heat 12-inch nonstick skillet over medium-high heat until hot; add chicken thighs and cook until well browned on all sides, about 10 minutes. Transfer chicken to plate. Remove skillet from heat.
2. In same skillet, combine smoked paprika, allspice, chicken broth, salsa, garlic, and remaining 1 1/2 teaspoons cumin.
3. In 6-quart crock pot, combine beans and sweet potatoes. Place chicken on top of potato mixture in slow cooker; pour broth mixture over chicken. Cover slow cooker with lid and cook on low 8 hours or on high 4 hours. Check it periodically as sometimes it finishes a bit quicker.
4. With tongs or slotted spoon, remove chicken pieces to large platter. Gently stir roasted red pepper strips into potato mixture. Spoon mixture over chicken. Sprinkle with cilantro and serve with lime wedges.

Wow! The flavor all those spices give to this dish! I used boneless/skinless thighs and added more red bell peppers.