• 20servings
  • 300minutes
  • 202calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Potassium

Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 2 large skinless, boneless chicken breast halves

  3. 1 onion, chopped

  4. 2 red bell peppers, sliced

  5. 4 cloves garlic, minced

  6. 1 (28 ounce) can crushed tomatoes

  7. 2 sweet potatoes, peeled and cut into bite-size pieces

  8. 3 cups sliced carrots

  9. 4 cups chicken broth, or more as needed

  10. 1/2 teaspoon curry powder

  11. 1/2 teaspoon ground cumin

  12. 1/4 teaspoon chili powder

  13. 1/4 teaspoon cayenne pepper

  14. 1/4 teaspoon crushed red pepper flakes

  15. 1/4 teaspoon ground cinnamon

  16. 1/4 teaspoon ground black pepper

  17. 1 cup brown rice

  18. 1 cup crunchy peanut butter

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a skillet over medium heat, and brown the chicken breasts on both sides, about 5 minutes per side. Place the chicken breasts into a slow cooker. Cook the onion, red bell peppers, and garlic in the hot skillet until the onions are translucent, about 5 minutes; transfer the cooked vegetables into the slow cooker.

  2. Stir the crushed tomatoes, sweet potatoes, carrots, chicken broth, curry powder, cumin, chili powder, cayenne pepper, red pepper flakes, cinnamon, and black pepper into the slow cooker. Set the cooker to High, and cook for 5 to 6 hours, or cook on Low for 10 hours. Stir in additional chicken broth throughout the cooking time if needed.

  3. Mix in the brown rice 3 hours before serving, and mix in the peanut butter at least 1 hour before serving. Shred chicken meat, and serve hot.


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