Recipes
Peanut-Chicken and Sweet Potato Stew
8 servings
about 3 hours total (Active 10 minutes)
Shopping list
Ingredients
- 2 medium sweet potatoes
- 1 can chickpeas (garbanzo beans), (15–19 oz)
- 1 ¾ lb boneless, skinless chicken thighs
- 1 (14.5 oz) can no-salt-added diced tomatoes
- 1 (10 oz) can diced tomatoes with green chilies
- 8 oz tri-pepper mix (diced fresh green, red, and yellow bell peppers)
- 1 tablespoon Cajun seasoning
- 1 teaspoon chunky garlic stir-in paste
- 2 ½ cups unsalted chicken stock (or broth)
- ½ cup creamy peanut butter
- 3 tablespoons fresh cilantro
- ½ cup roasted, unsalted peanuts
Steps
- Peel sweet potatoes and cut into ½-inch cubes. Drain chickpeas. Cut chicken into ½-inch pieces and place in slow cooker (wash hands). Add sweet potatoes, both cans of tomatoes (do not drain), chickpeas, tri-pepper mix, seasoning, garlic paste, and stock; cover and cook on HIGH 2 ½–3 hours (or on LOW 4–6 hours) until potatoes are tender and chicken is 165°F.
- Remove 1 cup liquid from the stew. Add peanut butter and whisk until blended, then stir mixture into stew. Chop cilantro and peanuts coarsely. Serve with stew.
Amount per ⅛ recipe serving: Calories 390, Total Fat 19g, Sat Fat 4g, Trans Fat 0g, Chol 90mg, Sodium 570mg, Total Carb 27g, Fiber 7g, Sugars 9g, Protein 28g, Calc 6%, Vitamin A 0%, Vitamin C 0%, Iron 10%