1. In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight. 2. In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables. 3. Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary. ---------------------------------------------------------------------------
Nutrition
Ingredients
