Cooking dinner in the crock pot is one of my favorite things. The convenience is wonderful and the dishes, or lack there of, are so incredible. I was looking for a dish that I haven’t had before and found this Red Bean Chicken and Sweet Potato Stew that is so good. What really caught my eye was the fact that this recipe incorporates PEANUT BUTTER! I never thought I would use peanut butter in a stew before!
The ingredients themselves are great mixture, as any good stew should be, everything compliments each other very well. You combine chicken breasts and thighs, plus red beans, vitamin-rich sweet potatoes, creamy peanut butter and much more that all come together marvelously. You can either let it cook on low for 12 hours or on high for 6 hours. Either way your house will smell amazing and your family will keep asking if it’s done yet.
Here’s what you need:
2 15 – ounce can no-salt-added red beans, rinsed and drained
4 cups peeled, cubed sweet potatoes (about 1 pound)
8 ounces boneless chicken breasts, cut into bite-size pieces
8 ounces boneless chicken thighs, cut into bite-size pieces
2 14 1/2 – ounce can reduced-sodium chicken broth
2 1/2 cups chopped green sweet peppers (2 large)
1 14 1/2 – ounce can no-salt-added diced tomatoes, undrained
1 10 – ounce can tomatoes and chopped green chiles, undrained
1 tablespoon Cajun seasoning
2 cloves garlic, minced
1/4 cup creamy peanut butter
Snipped fresh cilantro
Chopped peanuts (optional)
Recipe thanks to Mid West Living. I’m shocked that, even with all of these awesome ingredients, that the peanut butter adds SO much flavor to an already flavorful dish. This is one amazing stew! You have never had anything like it. Be sure to head on over to Mid West Living now for the full instructions. Enjoy!
