1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, yellow pepper, prunes, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, cinnamon, finely diced red chilis chick peas. 2. NOTE: chilis are personal preference. 3. Add bite size chicken pieces; toss with large spoon to blend. 4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender. Stir in peanut butter. Serve with salad and cheese to offset carbs. 5. NOTE: amount of peanut butter is also personal taste. 6. NOTE: you MAY need to stir mixture once or twice throughout the course of cooking so the chicken does not clump together. ---------------------------------------------------------------------------
Nutrition
Ingredients
