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PB&J Chicken Stew, a slow cooker recipe

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Peanut Butter and Jelly Chicken Stew, a slow cooker recipe
PB&J Chicken Stew

This is possibly one of the saddest photos ever posted here! But when we make this again (and we will, it really is good.), I hope to update the photo with one that is befitting a delicious dinner! This is a great recipe, it is quick, uses ingredients you most likely have on hand and tastes wonderful.

What more could you ask for?

It is just as delicious with biscuits on the side as it is over rice or noodles. Plus this is a very creative way to use up that last little bit of jelly (or jam) that for some reason your family believes should not be eaten because it must be part of a permanent shrine to honor all jam and jelly enjoyed in previous times.....

PS don't worry this is not sweet in any way.

PB&J Chicken Stew
adapted from:  Our Krazy Kitchen
serves 6-8

8 chicken thighs, skinned, boned and cut into chunks

1 onion, diced
1 red pepper, diced
2 cloves garlic, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 c sliced mushrooms
1 T tomato paste OR 2 T finely minced dried tomato

1 c chicken broth or water
2 (rounded) t real chicken stock concentrate ( we prefer Penzys)
1/3 - 1/2 c peanut butter
2 - 3 T jelly (we used grape)
S&P to taste

1-2 T cornstarch
1/4 c water

Place chicken in bottom of slow cooker. Add diced vegetables. Combine the broth, peanut butter, and jelly, heat to boiling. Pour over chicken and vegetables. Sprinkle with salt and pepper. Cook on high, 2 1/2 - 3 hours, the vegetables should be cooked, but not mushy.

Combine cornstarch and water until smooth and lump free. Pour into chicken mixture, stir well. Continue cooking on high, 1 hour.

You may also cook on low for 5-7 hours.

Serve over mashed potatoes OR our favorite brown rice method.

Our Favorite Brown Rice:
by the seat of our pants!
serves 6-8

Cook 1 cup brown rice, plus 2 coarsely grated carrots according to package directions or using a preferred method.

When rice is cooked, stir in 1 cup frozen peas. Let rest covered, 5 minutes.

Next stir in one can of very well drained corn.

Enjoy

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4 comments

  1. Sounds very intriguing. I think I would be tempted to add some soy sauce to this and maybe even garnish it with toasted sesame seeds. (And yes, I know what you mean about that last bit of jelly).

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  2. What an interesting way to use up those last little bits in the fridge! I imagine it tastes a bit like an Asian peanut sauce, which is a favorite of ours as well.

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  3. Hi Melynda,
    I love it that you put PB& J in your Chicken Stew, that is awesome. The flavor must be delicious. Thank you so much for sharing with Full Plate Thursday and have a great weekend.
    Come Back Soon!
    Miz Helen

    ReplyDelete
  4. Huh. Interesting. I've cooked with peanut butter, and I've cooked with jelly but never the two together and in a savory dish. Thanks for sharing this with us at the HomeAcre Hop! Hop is live this morning and we'd love to have you back.

    ReplyDelete

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