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Red Bean, Chicken And Sweet Potato Stew


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Member since 2016

Serves | Prep Time | Cook Time

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)


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.


Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.


Remove 1 cup hot liquid from cooker.


Whisk in peanut butter.


Stir into mixture in cooker.


Pairs Well With


Notes

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

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