I thought I’d post the recipe with a link to the cookbook I got it from: Slow & Easy: Fast-Fix Recipes for Your Electric Slow Cooker by Natalie Haughton.
- 2 pounds skinless, boneless, chicken
- 2/3 cup crunchy peanut butter
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup all-purpose flour
- 1/4 to 1/2 teaspoon cayenne pepper, to taste
- 1/2 teaspoon seasoned salt
- 2 garlic cloves, crushed through a press
- 1 medium onion, chopped
- 1 large red bell pepper, chopped
- 1 1/4 pounds yams or sweet potatoes, peeled and cut into 3/4-inch pieces
- 1 package (6 ounces) prewashed fresh baby spinach
- Pat the chicken dry with paper towels. Trim off any visible bits of fat. Cut the meat into 1-inch chunks.
- In a medium bowl, combine the peanut butter, tomatoes with their juices, flour, cayenne, seasoned salt, and garlic. Stir until well blended.
- In a 5- or 6-quart electric slow cooker, combine the onion, bell pepper, yams, and chicken chunks. Pour in the peanut butter mixture and toss to mix thoroughly. Cover and cook on the low heat setting for 4 1/2 to 5 1/2 hours, until the yams are tender and the chicken is cooked through.
- Stir in the spinach until wilted, 3 to 5 minutes. Add more seasoned salt if needed.