Southwestern Crockpot Chicken Thighs (with Sweet Potatoes)
These Southwestern crockpot chicken thighs cook over sweet potatoes and are topped with a 4-ingredient spiced tomato sauce. Add some bell peppers on top for the last hour of cooking and you’ll have your entire meal ready!
I cooked these up for 4 hours, then smothered with some mozzarella and served them in a tortilla but they’d also be great over rice
For our first batch, we added in some bell peppers, corn and red onion for the last hour of cooking. They get soft, but still have some texture to them, and are really delicious in this recipe!
For the photos, I kept it simple and left the veggies out, but I highly recommend adding the extra veggies. We loved eating everything wrapped up in tortillas, and it was super easy to clean up after!
I was really pleasantly surprised by the delicious flavors in this Southwestern crockpot chicken thighs recipe considering how simple it is to throw together. The sauce is simply diced tomatoes, cumin, chili powder and salt. I thought it was going to need more ‘pizzazz’ but it was quite pizzazzy on its own!
It did end up having extra liquid in the slow cooker from the juices of the tomatoes, but we just scooped the tomatoes out and left the liquid in the slow cooker.
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