Slow Cooker Chicken Peanut Stew

Tender chicken thighs, sweet potato, tomatoes, ginger, and spinach simmer into a hearty stew finished with creamy peanut butter. Serve it with rice, bread, or on its own for a satisfying dinner.

Prep: 20 min · Cook: 390 min · Yield: 6 · Method: Slow Cooker

Ingredients

• 2.5 lb (1.1 kg) chicken thighs, boneless, skinless
• 1.5 lb (680 g) sweet potato
• 1 large yellow onion
• 4 cloves garlic
• 1 tbsp (15 g) fresh ginger
• 1 can, 14.5 oz (411 g) fire-roasted diced tomatoes
• 2 cups (480 ml) low-sodium chicken broth
• 0.75 cup (190 g) creamy peanut butter
• 5 oz (142 g) baby spinach
• 1 tsp (2 g) ground cumin
• 1 tsp (2 g) smoked paprika
• 1.25 tsp (7 g) kosher salt
• 0.5 tsp (1 g) black pepper

Cooking instructions

1. Peel and cut the sweet potato into 1-inch (2.5-cm) pieces. Chop the onion, mince the garlic, and grate the ginger. (about 10 min)
2. Add the chicken thighs, sweet potato, onion, garlic, ginger, tomatoes with their juices, chicken broth, cumin, paprika, salt, and pepper to a 6-quart (5.7-L) slow cooker. Stir to combine. (about 5 min)
3. Cover and cook on LOW for 6 to 7 hours, or until the chicken is very tender and reaches at least 165°F (74°C) in the thickest part. Avoid using frozen chicken; thaw it completely in the refrigerator before cooking. (about 360 min) — LOW
4. Transfer the chicken to a bowl and shred it with two forks. Return the shredded chicken to the slow cooker. (about 10 min)
5. Whisk the peanut butter with 1 cup (240 ml) of hot stew liquid in a bowl until smooth. Stir the mixture back into the slow cooker, then add the spinach. Cover and cook on HIGH for 5 to 10 minutes, until the spinach is wilted and the stew is smooth and hot. (about 10 min) — HIGH
6. Taste and adjust the salt and pepper. Serve hot, taking care to check for any bones if using bone-in thighs. (about 5 min)