Ingredients
6
boneless skinless chicken thighs (about 1 lb)
3
boneless skinless chicken breasts (about 3/4 lb)
1
medium onion, chopped (1 cup)
3/4
cup peanut butter
1
can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 3/4
cups Progresso™ chicken broth (from 32-oz carton)
2
tablespoons grated gingerroot
2
tablespoons tomato paste
2
teaspoons curry powder
1
teaspoon crushed red pepper flakes
1/2
teaspoon salt
1 1/2
lb sweet potatoes (3 medium), peeled, cubed (about 4 cups)
1
lb small red potatoes (about 12), cut into eighths (about 2 1/2 cups)
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In cooker, layer all ingredients, spooning peanut butter in dollops.
Cover; cook on Low heat setting 8 to 10 hours. Break up chicken before serving.
