Comments on: Spicy Crockpot Chicken Chili Pepper Stew

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 04 Jul 2020 15:04:37 +0000

In reply to Kim. This stew should freeze well as I've had success with similar recipes.

By: Kim

Kim — Sat, 04 Jul 2020 14:18:13 +0000

Do you think this would freeze?

By: Vanessa

Vanessa — Wed, 06 Mar 2019 14:18:02 +0000

We really like this recipe!! I feel like it's something you could definitely add to - the next time I make it I'm going to add celery and onion and maybe some carrot. I also think it would also be good with curry powder since it has that ginger/garlic savory base. It had a kick of spice which we enjoyed, too! Ideal situation - you whisk the peanut butter into the broth, soy sauce and lemon juice. If you don't have time (I didn't...) you'll get chunks of peanut butter (or at least I did).

By: Dan Danielson

Dan Danielson — Tue, 19 Feb 2019 18:03:18 +0000

This is a wonderful low carb recipe! Ive made it several times now and each time the peppers vary due to availability and freshness but i like it spicy! Someone asked if marinating is necessary and I find it not to be. Thank you!

By: Lisa MarcAurele

Lisa MarcAurele — Tue, 05 Feb 2019 13:36:40 +0000

In reply to Charli. Any large chili pepper can be used. I believe mine was a poblano. I chopped my pepper pieces small, but size doesn't really matter.

By: Charli

Charli — Tue, 05 Feb 2019 03:11:57 +0000

Hello, made this tonight (in the fridge marinating now). But, I struggled with the recipe a little, wondering if you could clarify a few things.

1) One large chili pepper: What kind? There are soooo many kinds of chili peppers , (anaheim? serrano? poblano?) You mention jalapeños separately but is this "one large chili pepper" suppose to me mild? Not sure what you were going for here, so I took a wag and went with anaheim.

2) A green or red bell pepper: chopped? into large or small pieces? Tried to see from pic but couldn't really tell. I started with small chopped but then you mentioned the dish is stew-like so I put some big chunks in there too.

Thanks.

By: Lisa

Lisa — Sun, 16 Sep 2018 00:46:28 +0000

In reply to Gregory P Harvey. Blessing deserves the credit for this tasty dish. I really love it too, especially the spice.

By: Gregory P Harvey

Gregory P Harvey — Sat, 15 Sep 2018 21:12:56 +0000

As my nose runs I thought I would post a note here on this tasteful delightful meal. I mixed up a batch this today and all I can say is this is delicious. Flavor and heat is on point. I had to grab a few of the ingredients on the list I did not have. I went with diced jalapenos and diced chilies and upped the red crushed pepper. Definitely marianate overnight for max flavor. Cooked all day on medium setting and the taste is awesome. Thank you to the original recipe chef. Forgot to mention the low carb thing. That's always a plus being type 2.

By: Lisa

Lisa — Fri, 07 Sep 2018 12:21:53 +0000

In reply to April. The peanut butter is for flavor and thickening. It should be fine without.

By: April

April — Fri, 07 Sep 2018 11:10:20 +0000

How does this turn out without any kind of peanut butter or peanut butter substitute? MANY food allergies in the house and don't want to chance it. Wondered if it would be any good just omitting that ingredient without adding something else. thanks

By: Lisa

Lisa — Tue, 20 Mar 2018 10:27:56 +0000

In reply to janet. Good to know. Hope you all feel better soon!

By: janet

janet — Mon, 19 Mar 2018 19:05:24 +0000

Had to send you another comment... we are all sick with colds so I put this recipe in the crockpot on Saturday and we have been eating it ever since. Fab for when you're sick and really clears out your sinuses! : )