Red Bean, Chicken and Sweet Potato Stew

This is just for you Jean.

 

The peanut butter base of this soup gives it a pleasantly nutty flavor.

 

Makes: 6 servings

Prep: 20 mins

Slow Cook: 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Red Bean, Chicken and Sweet Potato Stew

Ingredients

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)

Directions

1. In a 5- to 6-quart slow cooker combine beans, sweet potatoes, chicken, broth, sweet peppers, diced tomatoes, tomatoes and green chiles, Cajun seasoning, and garlic.
2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
4. Serve topped with cilantro and, if desired, peanuts.