Sprinkle chicken thighs with 1/2 tsp ground cumin, 1/4 tsp salt and 1/4 tsp pepper. Heat in skillet over med to hot heat , cokk until well browned. about 10 minutes. Transfer to plate. Remove skillet from heat.
In same skillet, combine smoked parika, broth, salsa, garlic and remaining 1 1/2 tsp cumin.
In crock pot combine bens and sweet potatoes. Place chicken on top and pour broth mixture over chicken. Cook on low for 8 hrs or high for 4 hrs.
WIth tongs remove chicken to platter. Gently stir in roasted red peppers cut into strips. Spoon over chicken. Sprinkle with cilantro and serve with lime wedges.
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|Serving Size: 1 Serving (404g)|
|Recipe Makes: 6|
|Calories from Fat: 18 (5%)|
|Amt Per Serving||% DV|
|Total Fat 2g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 17mg||5 %|
|Sodium 414.1mg||14 %|
|Potassium 1207.9mg||32 %|
|Total Carbohydrate 68.3g||20 %|
|Dietary Fiber 18g||72 %|
|Sugars, other 50.3g|
|Protein 19.9g||28 %|
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Calories per serving: 362
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