This Slow Cooker Sweet Potato and Peanut Stew Is Easy, Cozy, and So Flavorful

I’ll admit it: I used to be a slow cooker skeptic. To me, it meant one-note stews and overcooked roasts—fine for convenience, but not exactly inspiring. As a recipe developer, I like to taste and tweak as I cook, hovering over a braise in the oven or a stew on the stovetop in a way a slow cooker doesn’t exactly allow.

Then I developed this sweet potato and peanut stew recipe.

At first glance, it didn’t seem like anything special: sweet potatoes, chickpeas, and a few pantry staples. But when you whisk together peanut butter, fire-roasted tomatoes, tomato paste, and spices like cumin, turmeric, and coriander, magic happens. And as everything cooks in the slow cooker, the flavors meld into something rich and aromatic—the peanut butter melts into the sauce, the sweet potatoes turn creamy in texture, and the chickpeas soak up every bit of that savory-sweet, lightly spiced broth. (You can cook it on High for 4 hours or Low for 8 hours—and both versions turn out equally delicious.)

Just before serving, stir in chopped rainbow Swiss chard, which will wilt perfectly into the stew, and finish each bowl with a sprinkle of peanuts for crunch. It’s hearty and deeply comforting, with flavors that call to mind West African peanut stew and a cozy winter curry.

Now, I get it. The slow cooker isn’t only about convenience. It’s about giving good ingredients time to come together—and coming back to a meal that’s ready when you are. I’m officially converted.