Slow Cooker Moroccan Chicken Stew Recipe
Introduction
This slow cooker Moroccan chicken stew is a comforting and flavorful dish that’s perfect for busy weeknights or serving guests. Tender chicken thighs simmer with warm spices, vegetables, and a touch of sweetness, creating a hearty meal that’s both healthy and satisfying.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- ½ cup golden raisins (or chopped dried apricots)
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 ½ tsp paprika
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- Fresh cilantro for garnish
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook for 3–4 minutes until softened and fragrant.
- Step 2: Stir in the cumin, cinnamon, paprika, ginger, turmeric, coriander, salt, and black pepper. Cook for 1 minute to release the spices’ aroma.
- Step 3: Transfer the spiced onion mixture to the slow cooker. Add the raw chicken thighs, sliced carrots, drained chickpeas, diced tomatoes with their juice, and golden raisins.
- Step 4: Pour in the chicken broth and stir gently to combine all ingredients.
- Step 5: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the chicken is tender and can be easily shredded with a fork.
- Step 6: Remove the chicken thighs from the slow cooker, shred them with two forks, and return the shredded meat to the stew. Stir well and garnish with fresh cilantro before serving.
Tips & Variations
- Brown the onion, garlic, and spices before slow cooking for deeper flavor.
- Always use chicken thighs for moist, tender meat.
- Add raisins midway through cooking if you prefer them firmer.
- Substitute dried apricots for raisins for a different sweetness.
- Swap carrots for sweet potatoes for a richer texture.
- Make it vegetarian by omitting chicken and adding extra chickpeas and zucchini.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this without a slow cooker?
Yes! Use a Dutch oven on the stove and simmer on low heat for about 2 hours until the chicken is tender and flavors meld.
Can I make it spicier?
Certainly. Add cayenne pepper or harissa paste to the spice mix to increase the heat to your preference.
PrintSlow Cooker Moroccan Chicken Stew Recipe
This Slow Cooker Moroccan Chicken Stew is a comforting, warmly spiced dish that’s perfect for weeknight dinners or serving guests. Featuring tender chicken thighs, chickpeas, carrots, and fragrant Moroccan spices, slow cooking allows the flavors to meld beautifully, resulting in a hearty yet light meal packed with protein, fiber, and vegetables. The stew offers a delightful balance of savory spices and subtle sweetness from raisins or apricots, served best with couscous, pita, or rice.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on LOW or 3-4 hours on HIGH
- Total Time: 6 hours 15 minutes to 7 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Moroccan
- Diet: Low Fat
Ingredients
Chicken and Vegetables
- 2 lbs boneless skinless chicken thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
Legumes and Fruits
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup golden raisins (or chopped dried apricots)
Liquids
- 1 can (15 oz) diced tomatoes with juice
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
Spices
- 2 tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 ½ tsp paprika
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
Garnish
- Fresh cilantro for garnish
Instructions
- Sauté the Onion and Garlic: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook for 3 to 4 minutes until they are softened and fragrant.
- Bloom the Spices: Stir in the cumin, cinnamon, paprika, ginger, turmeric, coriander, salt, and black pepper into the skillet. Cook for 1 minute to release their aroma and deepen the flavors.
- Layer in the Slow Cooker: Transfer the spiced onion and garlic mixture to the slow cooker. Add the raw chicken thighs, sliced carrots, drained chickpeas, diced tomatoes with their juice, and golden raisins. Ensure ingredients are evenly layered.
- Add Broth and Stir: Pour 3 cups of low-sodium chicken broth into the slow cooker. Gently stir everything to combine, distributing the spices and ingredients evenly.
- Slow Cook: Cover the slow cooker and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the chicken is tender and easily shredded with a fork.
- Shred Chicken and Serve: Remove the chicken thighs from the slow cooker and shred them using two forks. Return the shredded chicken to the stew, stir to combine, and garnish with fresh cilantro before serving.
Notes
- Always use chicken thighs instead of breast for a juicier, more tender texture.
- Sautéing the onion, garlic, and spices beforehand is key to developing rich, complex flavors.
- Add the raisins in the middle of cooking if you prefer them firmer.
- Overcooking can make vegetables mushy; monitor cook times accordingly.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
- This stew pairs wonderfully with warm pita, couscous, basmati rice, or a crisp salad with lemon vinaigrette.
Keywords: Moroccan chicken stew, slow cooker chicken stew, easy chicken stew, healthy slow cooker recipes, Moroccan spices, chicken and chickpeas stew
