Slow Cooker African Chicken Stew

(12 ratings)
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Peanut butter, zesty tomatoes and bell peppers combine with chicken and sweet potatoes for a slow cooked meal with an African influence

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  • PAM® Original No-Stick Cooking Spray
  • 1 teaspoon Pure Wesson® Vegetable Oil
  • 1/4 teaspoon salt
  • 1-1/4 pounds boneless skinless chicken thighs, cut in quarters
  • 1/4 cup Peter Pan® Creamy Peanut Butter
  • 1/4 cup water
  • 1/2 teaspoon garlic powder
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 pound (2 medium) sweet potatoes, peeled, cut into 1-1/2 inch pieces
  • 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
  1. Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated.
  2. Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
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Nutrition Information
Calories: 264 View complete nutrition information
Reviews (11)

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Anonymous December 08, 2014

This recipe is absolutely delicious! Hubby took one bite and said "Wow, this is good!" I second that! We love trying new things, and this will be on the table again, for sure!

Dave August 26, 2014

This recipe is awesome!!! I often add baby carrots &/or sweet peas and have occasionally doubled the peanut butter content but then again I'm a certified peanut butter junky!

Divadog March 06, 2014

I think that there is another recipe with the same name " African Chicken Stew. This recipe is from a CAMPBELL's Slow cooker book. This recipe calls for Thighs and Drum sticks. I have made this several times and so has my neice and have gotten Raves . Just looking at the above recipe says to me that it isn't as good as the one from Campbells

Natalio November 09, 2013

Made a double batch of this today as the cold is setting in which calls for a hearty stew. Made it early afternoon and let it slow cook about 8 hrs. Dang this is some good stuff!! Took the advice and added cumin. Definitely need to cut sweet potato into smaller chunks in order to cook through - at least for my cooker pot. The sweet potatoes are perhaps as important as the peanut butter to make this dish unique, so, don't substitute if you can help it. A sweet cornbread as a side made me feel like I couldn't care less about the weather...

christina543425 October 15, 2012

I didn't like the initial prep time before putting into the crockpot - then having to cook it for 7-9 hours in the pot. Next time would prep the night before. Taste was bland - was hoping for more peanut butter flavor. Next time would quadruple the amount of peanut butter. I added zuchini and carrots for more veggies, and used regular potatoes in lieu of sweet potatoes (the man doesn't like sweet potatoes). Probably will not make again.

Bastets July 19, 2012

I personally don't like when tomatoes "turn" the dish so it gets that "bloody" look so knowing that rotell is a tomato/pepper/sauce combination I changed that to just diced tomatoes, drained and chopped up some fresh peppers. Seemed to work as well and without the juice of the rotell I didn't get that pink sauce look plus the tomatoes stood out a little more.