Slow Cooker Tablecloth-Stainer Stew

Place chile peppers in a small bowl; add enough boiling water to cover. Let stand for 30 minutes to soften. Drain well. Transfer drained peppers to a blender or food processor; add broth. Cover and and blend or process until smooth.

In a 5- to 6-quart slow cooker combine chile pepper puree, chicken, sweet potato, salsa, and allspice. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. The last 30 minutes of cooking stir in the plantain (if using), the apple slices, and pineapple.

If desired, serve with lime wedges and snipped cilantro.