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Slow Cooker West African Peanut Stew with Shredded Chicken

Another tasty variation on West African Peanut Stew.
Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 2 cups chopped white onions
  • 1 tablespoon peanut oil
  • 1/2 teaspoon cayenne
  • 2 teaspoons powdered chinese ginger
  • 1 cup chopped carrots
  • 2 cups chopped sweet potatoes
  • 2 cups vegetable stock
  • 2 cups tomato juice
  • 1 cup smooth peanut butter
  • 1 cup chopped green onions
  • 6 boneless chicken breasts

Instructions

  1. Saute the onions in the peanut oil until just translucent.
  2. Stir in the ginger paste
  3. Add the carrots and saute a couple more minutes.
  4. Pour the onions and carrots into the slow cooker.
  5. Add the sweet potatoes to the slow cooker on top of the onions and carrots.
  6. Place the chicken breasts into the slow cooker on top of the vegetable mixture.
  7. Add the vegetable stock and tomato juice to the slow cooker.
  8. Cook on high for 4 hours.
  9. Remove the chicken breasts from the slow cooker and place them on a platter.
  10. Using two forks, shred the chicken breasts.
  11. Using a potato masher, mash up the vegetables in the soup.
  12. Add the cayenne pepper to the soup.
  13. Add the peanut butter to the soup and stir until smooth.
  14. Return the shredded chicken to the soup.
  15. Serve topped with plenty of chopped green onions

Recipe Notes

Adapted from Sundays at Moosewood Restaurant