Red Bean, Chicken, and Sweet Potato Stew | Midwest Living
More
Close

Red Bean, Chicken, and Sweet Potato Stew

Red Bean, Chicken, and Sweet Potato Stew

3
Login to rate this recipe.
  • Makes: 6 servings
  • Prep 20 mins
  • Slow Cook 10 hrs to 12 hrs (low) or 5 to 6 hours (high)

Login to save this recipe

Vitamin-rich sweet potatoes and creamy peanut butter complement spicy Cajun seasoning in this easy chicken slow-cooker stew.

Ingredients

  • 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)

Directions

  1. 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.
  2. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  3. Remove 1 cup hot liquid from cooker. Whisk in peanut butter. Stir into mixture in cooker.
  4. Serve topped with cilantro and, if desired, peanuts.

Nutrition Facts

(Red Bean, Chicken, and Sweet Potato Stew)

Servings Per Recipe 6, Folate (µg) 24, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, fiber (g) 16, sodium (mg) 830, Potassium (mg) 661, sugar (g) 9, calcium (mg) 101, pro. (g) 32, vit. A (IU) 11370, iron (mg) 4, vit. C (mg) 54, cal. (kcal) 366, Thiamin (mg) 0, Fat, total (g) 7, Riboflavin (mg) 0, chol. (mg) 53, sat. fat (g) 2, Niacin (mg) 10, carb. (g) 46, Pyridoxine (Vit. B6) (mg) 1, Monounsaturated fat (g) 1

Add Your Comment