Thayer in the Kitchen

This is a great recipe that I adapted by adding more vegetables.  I've also made it in a slow cooker, which is what the original recipe called for, and in a pan on top of the stove.  Both work well.  It just depends on what is more convenient for you.  1 tablespoon oil 1# boneless, skinless chicken thighs, cut into pieces 1 medium size onion, chopped 3 cloves garlic, minced 1 jalapeno pepper, seeded and finely chopped 3 carrots, thickly sliced 1 very large sweet potato, peeled and cubed 1 can (2 cups) chicken broth 1/2 cup chunky peanut butter, smooth would be fine too 2 tablespoons tomato sauce 1 cup (or more) frozen corn Salt & pepper to taste Note the second time I made the stew, I used some leftover peanut sauce I made for a Thai dish, plus some peanut butter.  It just makes the dish a bit spicier.  Heat the oil and lightly brown the chicken.  Transfer to a crockpot.  Return the skillet to the heat and add t...