This is an amazing stew. Its thick, rich and hearty and the peanut butter provides a fantastic silky texture. It freezes quite well, but you will need to thin it with a bit more broth when reheating.
2 pounds boneless, skinless chicken cut in 1″ chunks (I like thighs)
3 sweet potatoes, peeled and chopped in 1” chunks
3/4 cup all-natural creamy peanut butter
1 (28 ounce) can diced tomatoes, undrained
1 1/2 cups chicken broth
1 tablespoon dried minced onion flakes
1 teaspoon ground ginger
2 tablespoons tomato paste
2 teaspoons curry powder
1 teaspoon red peppers flakes
1/2 teaspoon kosher salt
2 limes, cut in wedges (for garnish)
Use a 6 quart slow cooker. Add chicken to the bottom of the slow cooker, followed by sweet potatoes, peanut butter, tomatoes and broth. Add the dried onions and all the spices. Don’t worry about stirring it. Cover and cook on low for 6-8 hours or on high for 4-5. Stir well and serve with a squeeze of lime juice.