Slow Cooker Moroccan Style Chicken Potato Stew
Experience the warm, aromatic embrace of Slow Cooker Moroccan Style Chicken Potato Stew, a hearty, flavor-packed dish perfect for busy weeknights or lazy weekends. Tender chicken thighs are infused with a blend of exotic spices—cinnamon, cumin, turmeric, and coriander—creating layers of depth and richness. Yukon Gold potatoes, carrots, chickpeas, and a base of tomatoes and chicken broth simmer low and slow, soaking up every bit of the spiced broth for an ultra-comforting meal. The optional hint of harissa paste adds a touch of heat, while fresh cilantro and a squeeze of lemon provide a vibrant finish. With minimal prep and a hands-off cooking process, this slow-cooker recipe is your ticket to a cozy, Moroccan-inspired dinner bursting with flavor in every bite. Perfect for meal prepping, gluten-free diets, or simply satisfying your craving for something deliciously unique!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (boneless, skinless)
- 4 medium Yukon Gold potatoes
- 3 medium Carrots
- 14 oz Diced tomatoes (canned, with juices)
- 1.5 cups Chicken broth
- 15 oz Chickpeas (canned, drained and rinsed)
- 1 medium Yellow onion
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 0.5 teaspoons Ground cinnamon
- 1 teaspoons Ground cumin
- 1 teaspoons Paprika
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Ground coriander
- 1 teaspoons Harissa paste (optional for heat)
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro (for garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Prepare the ingredients: peel and dice the potatoes into 1-inch cubes, slice the carrots into rounds, dice the onion, and mince the garlic.
In a small bowl, mix together cinnamon, cumin, paprika, turmeric, coriander, salt, and black pepper.
Heat olive oil in a skillet over medium heat. Sear the chicken thighs for 2-3 minutes on each side until golden brown. This step is optional but enhances the flavor.
In the slow cooker, layer the potatoes, carrots, onion, and chickpeas at the bottom.
Place the seared chicken thighs on top of the vegetables.
Sprinkle the spice mixture evenly over the chicken and vegetables. Add harissa paste if using.
Pour in the canned diced tomatoes (with their juices) and the chicken broth, ensuring the liquid covers most of the ingredients.
Cover and cook on low heat for 6-8 hours, or until the chicken is tender and the vegetables are cooked through.
Before serving, gently stir the stew to combine the ingredients. Taste and adjust seasoning if needed.
Garnish with fresh cilantro and serve hot with lemon wedges on the side for a bright, fresh finish.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.0 g | 23% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 1505 mg | 65% | |
| Total Carbohydrate | 72.0 g | 26% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 16.4 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 2003 mg | 43% | |
*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.
