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Red Bean, Chicken and Sweet Potato Stew

ingredients

 

2 15 ounce canno-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 1/2ounce canreduced-sodium chicken broth

2 1/2 cups chopped green sweet peppers (2 large)

1 14 1/2ounce canno-salt-added diced tomatoes, undrained

1 10 ounce cantomatoes and chopped green chiles, undrained

1 tablespoon Cajun seasoning

2 clovesgarlic, 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.