4.4
(102)
Your folders
Your folders
Export 17 ingredients for grocery delivery
Step 1
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.
Step 2
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.
Step 3
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.
Your folders
feastingnotfasting.com
5.0
(5)
45 minutes
Your folders
ohmyveggies.com
4.0
(2)
20 minutes
Your folders
connoisseurusveg.com
4.9
(9)
30 minutes
Your folders
themodernproper.com
30 minutes
Your folders
twosleevers.com
4.7
(44)
20 minutes
Your folders
muirglen.com
Your folders
allrecipes.com
4.5
(474)
55 minutes
Your folders
hurrythefoodup.com
4.7
(30)
15 minutes
Your folders
feelgoodfoodie.net
4.9
(54)
30 minutes
Your folders
heinens.com
20
Your folders
yupitsvegan.com
5.0
(8)
30 minutes
Your folders
africanbites.com
4.9
(24)
40 minutes
Your folders
cooking.nytimes.com
5.0
(483)
Your folders
allrecipes.com
4.8
(232)
45 minutes
Your folders
simplyrecipes.com
Your folders
blog.fatfreevegan.com
5.0
(5)
20 minutes
Your folders
lowcarbafrica.com
5.0
(25)
25 minutes
Your folders
177milkstreet.com
40 minutes
Your folders
paintthekitchenred.com
5.0
(5)
25 minutes