I love using my Crockpot, especially in the fall and winter months. There’s just something about prepping your ingredients in the morning and then letting it do the rest of the work for you. This recipe for Slow Cooked Moroccan Chicken Stew is wonderfully fragrant and spicy. I adapted it from a recipe by The Fit Slow Cooker Queen. Her recipes have healthy, flavorful ingredients, and I highly recommend that you check her site if you enjoy slow cooking as much as I do.
There are quite a few ingredients that go into this stew, but that’s why it’s sooo good. Please don’t let that hinder you from making it! I couldn’t resist separating each spice for the photo because they are such beautiful colors. The combination of these intense spices (cinnamon, ginger, nutmeg, cloves, paprika, and cumin, just to name a few) gives a warm, exotic flavor to the stew. You can cut back on the red pepper flakes if you don’t like spicy food. I like moderately spicy and it was perfect for me. The other ingredients are chicken, chicken broth, potatoes, celery, onion, and dates. The recipe calls for carrots as well, but I unfortunately didn’t have any. I think they would be great in this, and I will add them next time for sure.
I have a wonderful recipe for Rich and Golden Homemade Chicken Broth if you’d like to make your own.
Once you’re finished measuring and chopping, combine all of the ingredients in your slow cooker and stir them together. Cook on low for about 6 hours. I added a bit more chicken broth along the way. Your kitchen will smell amazing while it cooks.
After 6 hours, you will have a thick and delicious stew.
I served it over parmesan couscous, but you could also use quinoa, farro, or orzo. It would be fabulous all by itself as well.
We ate it while we watched Alabama trounce Missouri. Roll Tide.
- 1½ - 2 pounds boneless, skinless chicken breasts, cut into pieces
- 1½ cups chicken broth
- 12-15 dates, chopped
- 4-6 potatoes, quartered (I used smallish Yukon Gold potatoes and left the skins on)
- ½ onion, chopped
- 2 stalks celery, chopped
- 3 bay leaves
- 1 tsp ginger
- 1 tsp paprika
- 1 tsp red pepper flakes
- 1 tsp salt
- ½ tsp cumin
- ½ tsp turmeric
- ½ tsp cinnamon
- ½ tsp cloves
- ½ tsp nutmeg
- ½ tsp coriander
- ½ tsp pepper
- Add all ingredients to slow cooker and stir together.
- Cook on low for about 6 hours.
- Add additional chicken broth if needed.
- Serve over couscous, orzo, farro, quinoa, or by itself.