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Red Bean, Chicken and Sweet Potato Stew

February 28, 2013 By 1 Comment

So crock-pot recipes, I’m a total fan!! I am working close to full time right now so it’s important to have a yummy dinner that requires less work. Viola — hello crock-pot! I found this recipe on BH&G. My personal food critic sister was a little worried at the addition of peanut butter. She said it sounded like the episode of Friends where Rachel made a trifle and it was awful {because the ingredients were totally mixed up!} I do love Friends but I did not pull a Rachel – nope, the recipe really called for PB!!

If you want a laugh, I’ve posted the link to the Friends video. In case you don’t know what the heck I’m talking about ;)

http://www.youtube.com/watch?v=Mx5Wpqf4-OM/

So the reviews for this recipe? It was awesome! I’d totally make it again. Another bonus, it was super filling and it’s considered a skinny recipe at 366 calories per person. WINNER! The peanut butter gave it a curry type flavor.

 

red bean chicken stew

 

Photo Source – BH&G

 

Red Bean, Chicken and Sweet Potato Stew – BH&G

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 chile’s, 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 chile’s, 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.

Of course as always, I changed a few things based on what I had. I used only chicken breasts and no thighs. I also used two cans diced tomatoes and neither had green chilies. I was also short a can of beans. Regardless of these changes – it was a hearty, filling and very flavorful stew. I am looking forward to having it tomorrow at lunch.

 

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Comments

  1. Jennifer Marks says:
    February 28, 2013 at 4:35 am

    I am so making this next week! Yummy!

    Reply

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