Slow-Cooker Latin Chicken

1 ½ – 2 lb. Boneless, skinless chicken thighs

2 t. ground cumin

½ t. salt

¼ t. pepper

½ t. allspice

1 t . smoked paprika

1 c. chicken broth

3 cloves of garlic, pressed

½ c. salsa

2 cans (15 oz) black beans, rinsed and drained

2 lbs sweet potatoes, peeled and cut bite size

1 jar (8 oz.) roasted red peppers, cut in strips

1/3 c. cilantro leaves for garnish

1 lime, wedged

Sprinkle chicken with salt, pepper and cumin. In a large skillet brown all sides. (You can skip this step but it adds some flavor.) Put beans and potatoes in slow cooker. Put chicken on top. Add the chicken broth. Mix remaining ingredients (except the roasted peppers, cilantro and lime wedge) in the skillet and pour over the chicken in the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. After cooked, stir in roasted red peppers. Garnish with cilantro and lime wedges.