Slow Cooker African Stew Flat Belly
Dive into the rich, comforting flavors of this Slow Cooker African Stew Flat Belly recipe, a wholesome and nutrient-packed dish perfect for busy weeknights or meal prep. Featuring tender chicken thighs—or protein-rich chickpeas for a vegan twist—this hearty stew combines sweet potatoes, carrots, and red bell peppers in a creamy, spiced coconut peanut broth. Infused with warm, earthy notes of cumin, turmeric, and coriander, and a touch of optional cayenne for heat, this dish is as satisfying as it is healthy. Finished with fresh spinach and a spritz of lemon juice for a vibrant kick, this one-pot wonder is a high-protein, low-fat option that supports a flat belly and delights your taste buds. Serve it solo or over quinoa or brown rice for a cozy, nutrient-dense meal that’s both slimming and indulgent.
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Recipe Information
Ingredients
- 500 g Boneless, skinless chicken thighs (or chickpeas for vegan option)
- 1 medium Sweet potato, peeled and diced
- 2 large Carrots, peeled and sliced
- 1 medium Red bell pepper, diced
- 1 medium Onion, diced
- 3 Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Ground turmeric
- 1 tsp Paprika
- 0.5 tsp Cayenne pepper (optional, for heat)
- 2 tbsp Creamy natural peanut butter
- 400 g Diced tomatoes (canned, no added salt)
- 200 ml Coconut milk (light, unsweetened)
- 500 ml Low-sodium vegetable broth (or chicken broth)
- 5 cups Spinach, fresh
- 2 tbsp Cilantro, chopped (for garnish)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Fresh lemon juice
Instructions
Prepare all vegetables: peel and dice the sweet potato, slice the carrots, dice the red bell pepper and onion, and mince the garlic.
If using chicken, trim any excess fat from the chicken thighs. For a vegan option, rinse and drain the chickpeas.
In the slow cooker, combine the sweet potato, carrots, red bell pepper, onion, garlic, ground cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Mix well to coat the vegetables with the spices.
Add the chicken thighs (or chickpeas), diced tomatoes, peanut butter, coconut milk, and vegetable broth. Stir to combine.
Cover the slow cooker and set it to low heat. Cook for 6 hours until the vegetables are tender and the chicken is fully cooked (it should easily shred with a fork).
Once cooked, shred the chicken (if using) directly in the slow cooker using two forks. If the stew is too thick, add a splash of broth to reach the desired consistency.
Stir in the fresh spinach and allow it to wilt in the hot stew, about 2-3 minutes.
Taste and season with salt, black pepper, and lemon juice to brighten the flavors.
Serve hot, garnished with chopped cilantro. Enjoy as-is or with a side of quinoa or brown rice for a hearty meal.
Nutrition Facts
Calories |
2024 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.4 g | 115% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 5768 mg | 251% | |
| Total Carbohydrate | 127.8 g | 46% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 45.9 g | ||
| Protein | 182.6 g | 365% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1070 mg | 82% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8835 mg | 188% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
