Red Bean, Chicken And Sweet Potato Stew
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
The peanut butter base of this soup gives it a pleasantly nutty flavor.