Slow Cooker Moroccan Chicken Stew

Hey friends! Get pumped – it’s slow cooker time. I’ve had requests for more slow cooker recipes here on the blog and I’m excited to share this new favorite recipe for slow cooker Moroccan chicken stew with you today!

Matt and I have been enjoying the leftovers from this recipe all week. It’s so good – warm and comforting and packed with veggies. If you’re vegetarian/vegan, the recipe below also includes a delicious vegan option, so don’t X out of this post just yet! :)

I love slow cooker recipes because the work is all done up front, and once you’ve tossed all your ingredients into the slow cooker all you have to do is wait. Go to work, take a yoga class, run errands, or simply hang out – and a few hours later your meal is ready and waiting.

This dish requires some veggie chopping up front but it’s worth it, trust me. The olives, apricots, and spices are what gives it a fun Moroccan-ish flair!

Once everything is chopped and prepped, all you do is toss all the ingredients into the slow cooker (FYI this is the slow cooker I have and love), stir it up, set the timer, and get ready to eat! The final step is to shred the chicken just before eating. That’s it!

I hope you enjoy this recipe as much as we have!

Slow Cooker Moroccan Chicken Stew

by fANNEtastic food

Prep Time: 10 minutes

Cook Time: 3-4 or 6-7 hours

Keywords: slow-cooker entree dairy free gluten-free

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Ingredients (serves 8)

• 2 lb chicken breasts, cut in half (optional – if omitted, add an extra can of chickpeas)
• 2 bell peppers, diced
• 3 carrots, diced
• 1 yellow onion, diced
• 1/2 cup dried apricots, halved
• 1/2 cup pitted green olives, halved
• 28 oz can diced tomatoes
• 1 cup chicken or veggie broth
• One 15-16oz can chickpeas, drained and rinsed
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons cumin
• 2 tablespoons smoked paprika
• 1 tablespoon coriander

for serving

• brown rice, quinoa or whole wheat couscous, cilantro, sliced green olives, toasted almonds

Instructions

• Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours.
• When done, shred chicken pieces with two forks and stir to mix back into the stew.
• Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.

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You’ll see there is a vegetarian option noted in the recipe already – but another option instead of adding another can of chickpeas is to add an extra 1 & 1/2 cups of veggie broth and then add 1/2 pound of dry lentils to the mix. :)

Serve over rice, quinoa, or couscous, with some fresh cilantro and additional chopped olives and toasted almonds if you’re into it. Either way – enjoy!

What other types of slow cooker/crockpot recipes would you like to see here on the blog? Happy to share more in the coming months if I have requests!

Here are a few other recipes you might like:

• Slow Cooker Stewed Lamb and Vegetables
• Ridiculously Easy Crockpot Chicken “Curry”
• Creamy Mexican Chicken Chili Soup
• Sweet Potato Lentil Chili
• Butternut Squash & Turkey Chili