Caribbean Chicken, Beans and Sweet Potatoes

This slow-cooker gem packs Caribbean flavor into a healthy and high-fiber stew. It takes just a few minutes to put in the slow cooker, and a few hours of cooking does the rest.

TOTAL TIME:6 hours, 15 min.



  • 2 red or yellow bell peppers, cut into strips
  • 1 large yam or sweet potato, peeled and cut into Ā¾ā€¯ pieces
  • 1 medium onion, coarsely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup salsa
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 package (20 oz.) boneless skinless chicken thighs, cut into 1ā€¯ pieces
  • 1 Tbsp. Caribbean jerk seasoning
  • Ā½ tsp. salt
  • Ā½ cup green onions, sliced
  • Ā¼ cup fresh cilantro, chopped
  • Hot cooked brown rice or other whole grains
  • Plain Greek yogurt, if desired
  • Chopped roasted peanuts, if desired


  1. In a 5- to 6-quart slow cooker, stir together peppers, yam, onion, garlic, salsa, beans, chicken, seasoning and salt.

  2. Cover and cook on low 5 to 6 hours or high 3-4 hours or until internal temperature of chicken reaches 165Ā°F and is no longer pink in center, and yams are tender.

  3. Stir in green onions and cilantro. Serve in bowls over brown rice. Garnish with a dollop of yogurt and peanuts.

  4. Refrigerate leftovers.