Ingredients

• 2 tablespoons olive oil
• 2 large skinless , boneless chicken breasts
• 2 reds bell peppers , sliced
• 1 onion , chopped
• 4 cloves garlic , minced
• 4 cups chicken broth , or more as needed
• 2 sweets potatoes , peeled and cut into bite-sized pieces
• 1 , 28 ounce
• 3 cups sliced carrots
• 0.5 teaspoons curry powder
• 0.5 teaspoons ground cumin
• 0.25 teaspoons chili powder
• 0.25 teaspoons cayenne pepper
• 0.25 teaspoons crushed red pepper flakes
• 0.25 teaspoons ground cinnamon
• 0.25 teaspoons ground black pepper
• 1 cup brown rice
• 1 cup crunchy peanut butter

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add chicken breasts; brown on both sides, about 5 minutes per side. Transfer chicken breasts to a slow cooker. Add bell peppers, onion, and garlic to the skillet; cook until onion is translucent, about 5 minutes. Transfer vegetable mixture to the slow cooker.
2. 2 Stir chicken broth, sweet potatoes, crushed tomatoes, carrots, curry powder, cumin, chili powder, cayenne pepper, pepper flakes, cinnamon, and black pepper into slow cooker. Cover slow cooker. Cook on High for 5 to 6 hours, or on Low for 10 hours. Stir in additional chicken broth throughout cooking time if needed.
3. 3 Stir in brown rice 3 hours before serving. Stir in peanut butter at least 1 hour before serving. Shred chicken meat and stir back into soup before serving.

Nutrition per serving