Sweet Potato Stew
This sweet potato stew is like a hug in a bowl. It has unique flavors, it's filling and full of fresh ingredients. Make in a slow cooker or on the stove top.
Servings: 8 Servings
Ingredients
- 2 cups chopped pepper or about 3 peppers (any color)
- 4 cups Beans Rinsed and drained (about 2 - 14 oz cans)
- 2½ cups Peeled Sweet Potatoes (about 2 medium potatoes)
- 2 lbs boneless skinless chicken breasts
- 2 cup Chicken or veggie broth about 1 14 oz can
- 1 cup water
- 1¾ cup canned tomatoes 14 oz can
- 2 tbsp chopped garlic
- 1 tbsp chopped jalapeño
- 1 tbsp paprika
- 1 tbsp oregano
- 1 tbsp thyme
- ¼ tsp salt
- ¼ tsp pepper
- ¼ cup Peanut Butter *
- fresh cilantro for garnish Optional
Instructions
- Chop all the veggies up. Add all ingredients except peanut butter to a 6 qt crockpot, chicken on the bottom, veggies next, followed by seasonings and beans pour water/broth in last over everything. Cook on high for 4 hours or low for 6 hours in the crockpot. **Add Peanut butter after cooking in and stir right before serving.
- For the stovetop cooking: add everything except penut butter in this order: chicken on the bottom, veggies next, followed by seasonings and beans pour water/both in last over everything. Bring to a low boil and cook for about 1 hour. Add Peanut butter in after stew is cooked and stir right before serving.
Notes
*You can cook your potato in the microwave to speed the process up on the stovetop.
*I prefer chunky peanut butter for this recipe.
*You can make this recipe in the crockpot or a stovetop pot!
Nutrition
Calories: 244kcal | Carbohydrates: 16g | Protein: 29g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 321mg | Potassium: 830mg | Fiber: 3g | Sugar: 6g | Vitamin A: 7250IU | Vitamin C: 56mg | Calcium: 50mg | Iron: 2mg