Slow-Cooker Chicken Stew

Prep Time: 15 mins | Total Time: 7 1/4 hours | Servings: 6

  • SERVES 6
  • Prep Time: 15
  • Cook Time: 7 hrs 25 mins

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 tsp. Pure Wesson® Vegetable Oil
  • ¼ tsp. salt
  • 1¼ lbs. boneless, skinless chicken thighs, cut in quarters
  • ¼ cup Peter Pan® Creamy Peanut Butter
  • ¼ cup water
  • ½ tsp. garlic powder
  • 1 can (10 oz.) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
  • 1 lb. (2 medium) sweet potatoes, peeled, cut into 1½ -in. pieces
  • 2 cups frozen bell pepper and onion strips (from 16 oz. pkg.)

Directions

  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.
Nutritional Information per serving:

Total fat 13 g, Saturated fat 3 g, Cholesterol 96 mg, Sodium 367 mg, Carbohydrate 15 g, Dietary fiber 3 g, Sugars 6 g, Protein 21 g, Vitamin A 176%, Vitamin C 21%, Calcium 3%, Iron 8%

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