2 medium sweet potatoes
1 can chickpeas (garbanzos), (15–19 oz), drained
1 3/4 lb boneless, skinless chicken thighs
1 (14.5-oz) can no-salt-added diced tomatoes, undrained
1 (10-oz) can diced tomatoes with green chiles, undrained
8 oz prediced bell pepper mix (1 1/2 cups)
1 tablespoon Cajun seasoning
1 teaspoon chunky garlic paste
2 1/2 cups unsalted chicken stock (or broth)
1/2 cup creamy peanut butter
3 tablespoons fresh cilantro, coarsely chopped
1/2 cup roasted unsalted peanuts, coarsely chopped
- Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas.
- Cut chicken into 1/2-inch pieces (wash hands).
- Place in slow cooker: chicken, sweet potatoes, tomatoes, chickpeas, peppers, seasoning, garlic, and stock; cover and cook on HIGH for 2 1/2–3 hours (or 4–6 hours on LOW) or until potatoes are tender and chicken is 165°F.
- Remove 1 cup of liquid from the stew and whisk in the peanut butter until blended; stir mixture into stew. Chop cilantro and peanuts. Serve with stew.