Slow Cooker African Stew (Flat Belly)

• 1 tablespoon peanut oil
• 12 ounces boneless skinless chicken thighs, trimmed and cut into 24 pieces
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and chopped
• 1 carrot, thickly sliced
• 1 sweet potato, peeled and cubed
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1/2 cup natural-style chunky peanut butter
• 2 tablespoons tomato paste
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

1. 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for 3 to 4 minutes or until lightly browned. Transfer to a 4-quart slow cooker. Return the skillet to the heat and add the onion, garlic, chile pepper, and carrot. Cook for 1 minute, then transfer to the slow cooker. Stir in the sweet potato, broth, peanut butter, and tomato paste.
2. 2. Cook on high for 3 to 4 hours or low for 5 to 6 hours or until the chicken and vegetables are very tender. Season with salt and black pepper.

peanut oil, chicken thighs, onion, garlic, pepper, carrot, sweet potato, chicken broth, naturalstyle chunky peanut butter, tomato paste, salt, fresh ground black pepper

Taken from www.food.com/recipe/slow-cooker-african-stew-flat-belly-391026 (may not work)