Moroccan Chicken Stew Crock Pot
Transport your taste buds to the vibrant streets of Morocco with this irresistible Moroccan Chicken Stew Crock Pot recipe. Brimming with warm, aromatic spices like cinnamon, cumin, turmeric, and paprika, this slow-cooked stew combines succulent bone-in chicken thighs with hearty sweet potatoes, chickpeas, and carrots, all simmering in a fragrant tomato and chicken broth base. Sweet bursts of dried apricots and a touch of honey create a perfect harmony of savory and sweet flavors that evoke Moroccan culinary traditions. With minimal prep and the ease of a slow cooker, this dish delivers both comforting complexity and effortless convenience. Serve it atop fluffy couscous or alongside crusty bread for a wholesome, flavorful meal that’s perfect for cozy evenings. Keywords: Moroccan chicken stew, slow cooker, crock pot recipe, hearty stew, comforting dinner, easy meal prep, Moroccan spices.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoons cayenne pepper (optional)
- 2 cups chicken broth
- 1 14.5-ounce can canned diced tomatoes
- 3 medium carrots, sliced
- 1 large sweet potato, peeled and diced
- 1 15-ounce can chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs on both sides until golden brown, about 3-4 minutes per side. Transfer the chicken to the crock pot.
In the same skillet, add the diced onion and sauté until soft and translucent, about 3-4 minutes. Add the garlic and ginger, and cook for another minute until fragrant.
Stir in the cinnamon, cumin, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1-2 minutes to release their aroma.
Transfer the onion and spice mixture to the crock pot with the chicken.
Add the chicken broth, diced tomatoes (with their juices), carrots, sweet potato, chickpeas, dried apricots, honey, salt, and black pepper to the crock pot. Stir gently to combine.
Set the crock pot to low heat and cook for 6-8 hours, or until the chicken is tender and the vegetables are cooked through.
Taste and adjust seasoning if needed. Serve the stew warm, garnished with chopped fresh cilantro if desired.
Enjoy with couscous, rice, or crusty bread for a complete meal.
Nutrition Facts
Calories |
435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.4 g | 20% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1027 mg | 45% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 22.6 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 118 mg | 9% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1029 mg | 22% | |
*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.
