Red Bean, Chicken and Sweet Potato Stew

By mommumma

Ingredients

• 2 15 ounce canno-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 1/2ounce canreduced-sodium chicken broth
• 2 1/2 cups chopped green sweet peppers (2 large)
• 1 14 1/2ounce canno-salt-added diced tomatoes, undrained
• 1 10 ounce cantomatoes and chopped green chiles, undrained
• 1 tablespoon Cajun seasoning
• 2 clovesgarlic, minced
• 1/4 cup creamy peanut butter
• Snipped fresh cilantro
• Chopped peanuts (optional)

Preparation

Step 1

Directions

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.

Serve topped with cilantro and, if desired, peanuts.