Heat the olive oil in a large pan, then season the chicken well with salt and pepper.
Sprinkle the cilantro & Tarragon and rub in well, make some small slits for better penetration. then brown for 3 to 5 minutes each side. Don’t overcook especially when using breasts.
2. Place the chicken in the bottom of a slow cooker, add the potatoes, red bell pepper, and black beans on top.
In a small bowl add the chicken broth, cilantro leaves, salsa, cumin, allspice, Cayenne and garlic and mix well, pour over the chicken, then cook on low for 4 – 5 hours. Garnish with Coriander leaves..