Ingredients
1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)2 cans (15 ounces each) black beans, rinsed and drained1 pound boneless skinless chicken thighs, cubed2 cups chicken broth1 jar (16 ounces) salsa1 can (14-1/2 ounces) diced tomatoes, undrained1 package (10 ounces) frozen corn, thawed1 medium onion, chopped1 tablespoon chili powder3 garlic cloves, minced1 teaspoon ground coriander1/2 teaspoon ground cinnamonShredded cheddar cheese, sour cream and tortilla chips
Preparation
In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.
