Slow Cooker African Chicken Stew

4 of 5
(14 ratings)
Total Time
Number Of

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

  • 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)

Purchase ingredients from Peapod or Amazon

  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.
I made This!

Share your experience now

Nutrition Information
Calories: 264 View complete nutrition information
Reviews (13)

Your review of Slow Cooker African Chicken Stew

Thank You!

You have successfully submitted your rating or review for this recipe. If you submitted a review, please note that it might take up to 72 hours for your review to appear on our site.

Overall Rating

MangoSmoothie November 25, 2015

This recipe is a very far cry from anything made in West Africa, where the concept originates. Try adding some fresh garlic and ginger; shallots would help too. It is watered down and dumbed downed. I've seen several recipes with the name, and all include sweet potatoes. I can't figure out why. Must be an American thing.

Mariluisa November 09, 2015

I saw this recipe, read the reviews & was hooked into making it--with my own modifications. I added cumin, ground red chiles, a dash of Louisiana-style hot sauce and doubled the amount of peanut butter. I used diced fresh garlic and fresh bell peppers and onion. I also added ¾ c. green peas. The stew was incredible and I will definitely make it again. Served w/ rice and naan, but pita, flour tortillas or corn bread would be good too. Next time I'm going to add a few chunks of kabocha but any winter squash would be good. The original recipe shown here just seems so bland for an African stew. It was definitely worth the extra prep time. With my modifications it goes down as one of my new faves though.

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...