Slow Cooked Red Bean, Chicken and Sweet Potato Stew



This stew is a real treat! The kids will love it! The sweet potato and creamy peanut butter makes it a home run for a family meal. Just the two of you? A few dashes of hot sauce to each bowl will bring up the heat and counter the overall sweetness. It’s warm, creamy and delicious! Give this stew a try!

The Usual: organic, natural and lean ingredients. I have found my favorite clean brands and will share them with you within the ingredient list as we go along. Let me know what are your favorite go-to organic brands by sharing in a post below.

What’s New? I used 16 ounces (1 lb) of chicken thighs rather than half and half chicken breast & thighs. I wanted a tender protein and chicken breast doesn’t always stay juicy in the slow cooker. I found an organic no-stir creamy peanut butter that was wonderful to thicken the stew at the end.

It’s been a little cooler in Miami, Florida than usual. We are loving the weather and I am especially enjoying using my Smart Crock Pot for hot soups and stews. The left over’s always warm me up on our cool afternoons for lunch!

Below is the revised “Skinny SlowCooker” recipe. I used a 5 quart slow cooker on Low Heat for 6 hours. As always, feel free to freeze any left overs!

INGREDIENTS: Makes 6 servings.

2-15 ounce Publix GreenWise Market Organic Low Sodium Dark Red Kidney Beans, rinsed and drained
4 cups peeled, cubed sweet potatoes (about 1 pound)
16 ounces Publix GreenWise Market Organic boneless chicken thighs, cut into bite-size pieces
2-14 1/2 ounce Pacific Natural Foods Organic Free range Low Sodium Chicken Broth
2 1/2 cups chopped green sweet peppers (2 large)
14 1/2 ounce can no-salt-added diced tomatoes, undrained
10 ounce can tomatoes and chopped green chiles, undrained
1 tablespoon Cajun seasoning
2 cloves garlic, minced
1/4 cup MaraNatha Organic no-stir creamy peanut butter
Snipped fresh cilantro


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 slow cooker.

4. Serve topped with cilantro.

One serving is one cup of the complete stew and add a couple dashes of red hot sauce for the adult’s servings. The original recipe suggests to sprinkle chopped peanuts with the cilantro, but that’s up to you!

Enjoy & Salud!


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