Spray inside of 4-quart slow cooker with cooking spray. Heat oil in 10-inch skillet over medium-high heat. Sprinkle salt over chicken. Add to skillet; cook until browned, stirring occasionally. Stir in peanut butter, water, garlic powder and undrained tomatoes. Cook until mixture is blended and chicken is coated.
Layer sweet potatoes and frozen vegetables in slow cooker. Top with chicken mixture. Cover; cook on LOW 7 to 9 hours or until chicken and vegetables are very tender. Gently stir to mix.
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|Serving Size: 1 Serving (195g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 33 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 78.4mg||24 %|
|Sodium 105.6mg||4 %|
|Potassium 366.9mg||10 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 7.6g|
|Protein 19.3g||28 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 151
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