African Chicken and Sweet Potato Stew

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African Chicken and Sweet Potato Stew

In this African peanut and chicken stew recipe, nutrient-rich sweet potatoes and no-salt-added tomatoes keep this creamy stew healthy.
Course Main Course
Cuisine African
Keyword budget dinners, budget meals, budget recipes, stew
Prep Time 10 minutes
Cook Time 3 hours
Servings 8


  • 2 medium sweet potatoes
  • 1 can chickpeas garbanzos, (15–19 oz), drained
  • 1 3/4 lbs chicken thighs boneless, skinless
  • 1 can diced tomatoes
  • 1 can diced tomatoes with green chiles
  • 1 1/2 cups green bell pepper
  • 1 tbsp Cajun seasoning
  • 1 tsp garlic paste
  • 2 1/2 cups chicken broth
  • 1/2 cups peanut butter
  • 3 tbsp cilantro coarsely chopped
  • 1/2 cups peanuts roasted unsalted coarsely chopped


  • Peel sweet potatoes and cut into 1/2-inch cubes. Drain chickpeas.
  • Cut chicken into 1/2-inch pieces (wash hands).
  • Place in slow cooker: chicken, sweet potatoes, tomatoes, chickpeas, peppers, seasoning, garlic, and stock; cover and cook on HIGH for 2 1/2–3 hours (or 4–6 hours on LOW) or until potatoes are tender and chicken is 165°F.
  • Remove 1 cup of liquid from the stew and whisk in the peanut butter until blended; stir mixture into stew. Chop cilantro and peanuts. Serve with stew.


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