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Horizontal image of a white bowl filled with white rice and a poultry and mixed vegetable stew on top of a blue napkin.

Slow Cooker Chicken, Sweet Potato, and Peanut Stew

  • Author: Fanny Slater
  • Total Time: 8 hours, 30 minutes
  • Yield: 6 servings 1x


A batch of this African-inspired slow cooker stew with rich peanut butter, tomato, and ginger will quell that sweet and spicy craving.


  • 1 pound boneless skinless chicken thighs
  • 1 pound boneless skinless chicken breasts
  • 1 1/2 teaspoons coarse salt, divided, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons ground coriander, divided
  • 1/2 teaspoon ground cinnamon, divided
  • 3 tablespoons vegetable oil, divided
  • 1 small yellow onion, roughly chopped (about 1 cup)
  • 3 medium cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 small thinly sliced Scotch bonnet chilies or habaneros, plus more for garnish
  • 2 tablespoons tomato paste
  • 2 medium-size sweet potatoes, peeled and chopped (about 2 cups)
  • 2 cups low-sodium chicken stock, divided
  • 1 14-ounce can diced tomatoes
  • 1 cup natural unsweetened creamy peanut butter, stirred
  • 2 tablespoons chopped green onions, for garnish
  • 2 tablespoons roasted unsalted chopped peanuts, for garnish


  1. In a small bowl, combine the pepper, 1 teaspoon salt, 1 teaspoon coriander, and 1/4 teaspoon cinnamon. Season the chicken pieces all over with the spice mix, gently pressing to make sure it adheres.
  2. Add 2 tablespoons of oil to the insert of your slow cooker and set the saute setting to high/more (or heat the oil in a large pan over medium-high heat on the stove).
  3. Once the oil begins to shimmer, add the chicken in batches, and sear on all sides until golden brown, about 1-2 minutes per side. Transfer the chicken to a plate.
  4. Lower the saute setting to medium/normal, or if you’re cooking on the stove, reduce the heat to medium. Add the remaining oil and saute the onion until very fragrant, about 3 minutes. Add the garlic, ginger, chilies, and the remaining coriander, cinnamon, and salt. Cook for 30 seconds, then stir in the tomato paste. 
  5. Cook, stirring often, for about 1 minute and then deglaze the pan with the stock and tomatoes, scraping up any brown bits from the bottom. If you’re working on the stove, transfer everything to your slow cooker insert.
  6. Stir in the peanut butter. Add the chicken and the sweet potatoes to the insert, and gently stir so everything is evenly distributed. 
  7. Cover and cook on low for 6-8 hours, or high for 3-4 hours. The chicken and sweet potatoes will be extremely tender when they’re done.
  8. Just before serving, season to taste with additional salt if necessary.
  9. Serve the stew over white or brown rice and garnish with green onions, peanuts, and chilies (for those who like it extra spicy).
  • Prep Time: 20 minutes
  • Cook Time: 8 hours, 10 minutes
  • Category: Chicken
  • Method: Slow Cooker
  • Cuisine: Stews

Keywords: chicken, sweet potato, peanut, stew, slow cooker