I’ve had a couple people ask me what Peanut Butter and Jelly Chicken stew is so I thought I’d share the recipe with you here. This recipe comes from my favorite CrockPot Cookbook ~ 300 Slow Cooker Favorites
I’m not big on following the recipe when it comes to crock pot cooking. I just threw everything in the pot and let it cook. After a couple hours I stirred it all up and then let it cook for the rest of the cooking time. Here’s the real recipe from the book.
Peanut Butter and Jelly Chicken Stew
What you need:
8 skinless chicken breasts, thighs or drumsticks (Iused chicken quarters since I had a huge bag that was stuck together and I had to defrost the whole dang thing to use some for Morrocon chicken a couple nights ago)
1 large onion chopped
1 cup mushrooms, quartered
2 tbsp fresh parsley (I used dry~ just sprinkled it on, didn’t have any fresh)
1 cup chicken stock (used my favorite “Stock in a Box” by Rachel Ray)
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam or jelly
1 tbsp tomato paste (I seriously need to get some tomato paste in a tube so I quit wasting most of a can)
1/2 tsp salt
1 red pepper cut into 1/2 inch strips (left it out since we didn’t have any on hand ~ probably would have added a nice flavor though)
2 tbsp chopped peanuts (skipped this too, didn’t have any on hand)
What you do:
Place the chicken pieces in slow cooker. Sprinkle onion, mushrooms, parsley around and on top of chicken.
IN a bowl, combine stock, peanut butter, jelly, tomato paste and salt. Pour sauce over chicken and vegetables.
Cover and cook on low for 5-7 hours or on high for 2 1/2 to 4 hours, until chicken is no longer pink. (It was done right at 5 hours with my crock pot)
Add red peppers. Cover and cook on high for 20 – 25 minutes or until peppers are tender.
Garnish with chopped peanuts.
I served this over rice, the sauce was so good. I also served up a side salad for those of us who eat salad in this house. (that being the girls lol).
Let me know if you try it and what you think. 🙂
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