If you haven’t tried peanut stew you’re missing out! Simple, tasty and packed with nutrition. I’ve had lots of versions of peanut soup over the years and this one here is my personal favorite combo of ingredients. I also adapted it for the slow cooker which makes it that much simpler. It is naturally gluten and dairy-free. Stews and soups are a perfect avenue to integrate more veggies into your diet, especially since most of us are deficient in this category.  I love to load them in! I added chicken to this recipe, but it can easily be made vegan by switching the chicken and chicken broth out for garbanzo beans and vegetable broth. This recipe makes a crockpot full (serves 8-10 regular size portions so you’ll have plenty to reheat or even freeze some.  If you like a spicy kick like I do, you’ll want to finish it off with a sprinkle of cayenne pepper to taste or a little Sriracha sauce to your individual bowls!


  • 1 pound boneless chicken thighs or breasts (replace with 1-2 cans of garbanzo beans if you prefer)
  • 1 onion diced
  • 2 cloves minced garlic
  • 2 inches fresh ginger peeled and finely chopped
  • 4 cups sweet potato peeled and cut into chunks
  • 1 qt chicken stock (can sub veggie broth)
  • 1 14 oz can diced tomatoes
  • 1 1/2 cup crunchy peanut butter
  • 1/4 tsp cayenne pepper (or more if you like the spice)
  • 1 tsp salt
  • fresh ground pepper
  • 6 oz chopped kale, spinach or other greens
  • 1 14 oz can unsweetened coconut milk or coconut cream if you want it richer
  • chopped cilantro and chopped peanuts for garnish


  1. Put all ingredients in a slow cooker except kale and coconut milk.
  2. Cook on high 6 hours or low for 8-10 hours.
  3. 30 min before cooking is complete add the kale to stew.
  4. When fully cooked, stir in coconut milk.
  5. Shred the chicken using 2 forks (you can remove for this step if easier)
  6. Mash the sweet potato in the stew with the back of a spoon. You’ll have a hearty thick stew!
  7. Garnish with chopped cilantro and peanuts!

This stew is great served over a spoonful of cooked rice, quinoa or millet! I’ve tried it with all the variations.