Lunch: Caribbean Chicken Thighs

Mixed with sweet mango, creamy avocado, and spicy jalapeno, this chicken recipe has serious Caribbean flair.

Ingredients

2 large sweet potatoes
1/4 c. no-pulp orange juice
1/4 c. chicken broth
salt
5 clove garlic
1 jalapeño
2 tbsp. olive oil
2 tbsp. cumin
1 tsp. dried thyme
3 lb. bone-in skinless chicken thighs
1 mango
1 avocado
1 tbsp. lime juice

Instructions

In 6- or 7-quart slow-cooker bowl, layer sweet potatoes. Mix orange juice, chicken broth, and 1/4 teaspoon salt in bowl; pour over potatoes. In processor, blend garlic, jalapeño, olive oil, cumin, and dried thyme into smooth paste.
Sprinkle chicken thighs with 1/4 teaspoon salt. Arrange over potatoes; spread with garlic mixture. Cook 4 hours on high or 8 hours on Low. About 5 minutes before serving, in bowl, toss mango, avocado, lime juice, and pinch of salt. Serve chicken with sweet potatoes topped with salsa.

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