- 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)
|Serving Size||6 servings (1 cup each)|
- 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.
- 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.
|Amount per Serving|
|% Daily Value*|
|Total fat||13 g||20%|
|Saturated fat||3 g||14%|
|Dietary fiber||3 g||11%|
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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!
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
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...
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.
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.
Who doesn't like a recipe that includes peanut butter?