Creamy Peanut Butter Chicken and Bean Stew for a Crowd

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What Started it all:
Kidney Beans, Corn, peanut butter, crockpot

A Delicious and Nutritious Meal for 4


  • 1 can kidney beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 2 tablespoons peanut butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1/4 cup chicken broth
  • 1/4 cup water
  • 1/4 cup chopped fresh cilantro (optional)


  1. Add the chicken, onion, garlic, cumin, smoked paprika, salt, and pepper to the crockpot.
  2. In a small bowl, whisk together the peanut butter and chicken broth until smooth. Pour the peanut butter mixture over the chicken mixture in the crockpot.
  3. Add the kidney beans, corn, and water to the crockpot. Stir to combine.
  4. Cook on low for 6-8 hours or high for 3-4 hours.
  5. Taste and adjust the seasoning as needed.
  6. Serve hot, garnished with chopped cilantro if desired.

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