Name: Slow Cooker Peanut Chicken Stew
Prep time: 20 min
Cook time: 6 h 15 min
Total time: 6 h 35 min
Ingredients: 2 pounds Boneless skinless chicken thighs, fully thawed; 1 1/2 pounds Sweet potatoes, peeled and cut into 3/4-inch cubes; 1 onion Yellow onion, diced; 3 cloves Garlic cloves, minced; 1 tablespoon Fresh ginger, grated; 14 ounces Crushed tomatoes; 2 cups Low-sodium chicken broth; 1 teaspoon Ground cumin; 1 teaspoon Smoked paprika; 1 teaspoon Fine salt; 1/4 teaspoon Black pepper; 1/2 cup Creamy unsweetened peanut butter; 2 cups Baby spinach; 2 tablespoons Lime juice

Description

Six bowls of tomato-peanut chicken and sweet-potato stew finished with spinach and lime.

Ingredients

Scale

2 pounds Boneless skinless chicken thighs, fully thawed
1 1/2 pounds Sweet potatoes, peeled and cut into 3/4-inch cubes
1 onion Yellow onion, diced
3 cloves Garlic cloves, minced
1 tablespoon Fresh ginger, grated
14 ounces Crushed tomatoes
2 cups Low-sodium chicken broth
1 teaspoon Ground cumin
1 teaspoon Smoked paprika
1 teaspoon Fine salt
1/4 teaspoon Black pepper
1/2 cup Creamy unsweetened peanut butter
2 cups Baby spinach
2 tablespoons Lime juice

Cook Mode Prevent your screen from going dark

Instructions

Place 1 1/2 lb sweet-potato cubes and 1 diced onion at the bottom of a 6-quart slow cooker. Add 2 lb fully thawed boneless skinless chicken thighs, 3 minced garlic cloves, 1 tbsp grated ginger, one 14-oz can crushed tomatoes, 2 cups low-sodium chicken broth, 1 tsp each cumin, smoked paprika and fine salt, and 1/4 tsp pepper. Cover; do not use frozen chicken.
Cook on low approximately 5–6 hours until sweet potato is tender and chicken reaches 165°F in the thickest piece on a food thermometer. Remove thighs and shred or cut into bite-size pieces; return to the stew.
In a heatproof bowl whisk 1/2 cup creamy unsweetened peanut butter with a cup of hot stew liquid until smooth. Stir back into the cooker with 2 cups baby spinach and heat about 10–15 minutes until spinach wilts and stew is hot. Do not use the slow cooker to reheat chilled leftovers.
Turn off heat, stir in 2 tbsp lime juice and divide into six bowls, excluding any rice or topping from the measured serving. Cool leftovers promptly in shallow containers; reheat to 165°F using a stove, microwave or oven.

Notes

Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.

Untested conservative estimate: low slow-cooker setting up to 6 hours, then up to 15 minutes peanut/spinach finish. Chicken must reach 165°F; actual cooker time varies.

Prep Time: 20 minutes
Cook Time: 375 minutes
Category: Dinners

Nutrition

Serving Size: One sixth of the finished stew without rice