Description
I made my own version of this recipe after eating it at a restaurant. The mixture of ingredients seems a little peculiar, but trust me, they work wonderfully together.
Ingredients
- 2 tablespoons olive oil
- 2 large skinless, boneless chicken breast halves
- 1 onion, chopped
- 2 red bell peppers, sliced
- 4 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 2 sweet potatoes, peeled and cut into bite-size pieces
- 3 cups sliced carrots
- 4 cups chicken broth, or more as needed
- ½ teaspoon curry powder
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 cup brown rice
- 1 cup crunchy peanut butter
Instructions
- 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.
- 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.
- 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.
Prep Time: 30 mins
Cook Time: 5 hrs
Total Time: 5 hrs 30 mins
Servings: 20