Slowcooker chicken, potato and peanut stew
As a kid growing up one of my favorite dishes was always a stew my mum used to make. (yes, yes I know I told you she couldn’t cook, but this was so simple even she managed..lol) It was very slowly cooked and in my mind it always took the entire day. Making the whole house smell delicious. These days you have machines that do the thinking for you and allow you to cook dishes at a very low temperature for very long; a slowcooker or crockpot. I only ever made one single dish with this machinery and since it was taking up a fairly large part of my cupboard space in the kitchen I figured I should either use it or give it away.
To me what a slow cooker should be used for more is clever meal planning when you’re on a schedule so I chose to do just that. Tom and I had a product launch (from one of my customers) and would be back home fairly late in the evening around 8 pm. I would have to leave at 1 pm so figured I could get the dish going and come home to a cooked meal. And it worked!
I got the recipe from Kayotic Kitchen and basically followed it as per the instructions from Kay. It’s a simple dish and once in your slowcooker requires no additional work. I definitely want to do more of these dishes, but what I have found sofar is that a lot of them require some in between steps. While that is fine if you’re at home it is less desirable if you want your meal to be waiting for you when you get home. So if you have a wonderful slow cooker recipe, let me know!
- 1 pound boneless chicken thighs 1 pound boneless chicken breast 14 oz sweet potatoes
- 14 oz potatoes
- 1 onion
- 1 jalapeño
- 1 garlic clove
- 1 14 oz can diced tomatoes
- 2 tbsp tomato paste
- thumb-size piece fresh ginger
- 2 tsp curry powder
- 1 tsp ground coriander seeds
- 2 tbsp brown sugar more if you like it sweeter 1 tbsp sweet chilli sauce
- 3/4 cup peanut butter
- 2 cups chicken bouillon
- 1/2 tsp salt
- 2 tbsp oil
Chop the onion, a deseeded jalapeño and the garlic. Grate the ginger. Cut the chicken in bit-size pieces and season with salt and pepper. Peel and cut the potatoes and sweet potatoes in bit-size pieces as well.
Heat the oil and cook the chicken until it loses its rawness before adding the onion and jalapeño and cooking it for another 3 to 4 minutes. Add the garlic, ginger, curry powder and ground coriander seed. Add the tomato paste as well and cook for a minute to sweeten it up.
Transfer everything to your slow cooker before stirring in the peanut butter and pouring in the diced tomatoes, chicken broth, brown sugar and chill sauce. Stir to combine and add the potato and sweet potato chunks.
Sprinkle in half a tsp salt, put the lid on and cook on low for 8 hours. Once the stew is done you taste to check the seasoning. Add some more sugar if you like it sweet, a little cayenne if you like a bigger kick and some salt if your broth was bland.