Creamy Peanut Butter Chicken and Bean Stew for a Crowd
What Started it all:
Kidney Beans, Corn, peanut butter, crockpot
A Delicious and Nutritious Meal for 4
Ingredients
- 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)
Instructions
- Add the chicken, onion, garlic, cumin, smoked paprika, salt, and pepper to the crockpot.
- 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.
- Add the kidney beans, corn, and water to the crockpot. Stir to combine.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Taste and adjust the seasoning as needed.
- Serve hot, garnished with chopped cilantro if desired.
This creamy and comforting stew is a perfect meal for a cozy night in with family and friends. The peanut butter adds a rich and nutty flavor, while the chicken and beans provide a good source of protein and fiber. This recipe is also easy to make and can be prepared ahead of time, making it a great option for a busy weeknight dinner.