Ingredients

Instructions

1. 1

   Place the chicken chunks, diced sweet potato, chopped onion, minced garlic, and grated ginger into a large slow cooker.

2. 2

   Pour in the crushed tomatoes, chicken broth, cumin, cayenne pepper, salt, and black pepper. Stir well to combine all ingredients.

3. 3

   Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the chicken is cooked through and the sweet potatoes are tender.

4. 4

   About 20 minutes before serving, open the lid and stir in the creamy peanut butter until it is smooth and fully dissolved into the sauce.

5. 5

   Add the fresh spinach to the pot, stir gently, cover again, and let it wilt for about 5-10 minutes.

6. 6

   Taste the stew and adjust salt or spice levels if needed.

7. 7

   Serve hot over steamed rice, garnished with chopped roasted peanuts for extra crunch.