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Submitted by: Joyceann Dreibelbis from Wooster, OH
Originally shared on the web 10/28/2019

1 lb. boneless, skinless chicken thighs, cubed
14-1/2 oz. can diced tomatoes
2 15-1/2 oz. cans black beans, drained and rinsed
1-1/2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes
10-oz. pkg. frozen corn
3/4 c. onion, chopped
2 c. chicken broth
16-oz. jar mild or medium salsa
3 cloves garlic, minced
1 T. chili powder
1 t. ground coriander
1/2 t. cinnamon
Garnish: shredded Cheddar cheese, sour cream, tortilla chips

In a greased 6-quart slow cooker, combine chicken, tomatoes with juice and remaining ingredients except garnish. Cover and cook on low setting for 5 to 6 hours, until chicken and sweet potatoes are tender. Stir; serve topped with cheese, sour cream and chips. Makes 8 to 10 servings.