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    Home ~ Recipes ~ Small Slow Cooker Recipes

    Slow Cooker Moroccan Chicken Recipe

    LAST UPDATED: Aug 26, 2021 · PUBLISHED: Jan 8, 2020 · BY: Sydney · Leave a Comment

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    An easy and exotic Moroccan inspired slow cooker Moroccan chicken recipe. The flavors meld together nicely for a delicate fragrant mix of sweet and spicy.  This a great recipe to make the day ahead.

    I love a good slow cooker meal and if you do too, then check out my slow cooker beef stew and tasty slow cooker chicken cacciatore.

    this Recipe
    apricot chicken stew

    Why you will love this recipe

    • Full of deep flavors with spices, tender apricots, and succulent chicken take an ordinary chicken stew over the moon delicious.
    • An easy apricot chicken stew to make ahead because it tastes even better the next day!
    • Just 2 main ingredients and assortment of spices are used to make this dish.
    • Just put everything in the slow cooker and create an amazing chicken stew!
    Table of Contents
    • Why you will love this recipe
    • Main Ingredients and Substitutions
    • Recipe Directions
    • How to Store leftovers
    • 📖 Recipe

    Main Ingredients and Substitutions

    1 tablespoons tomato paste
    ½ tablespoon paprika
    1 teaspoon vegetable oil
    1 /2 teaspoon garam masala
    ¾ cups canned great northern beans, drained & rinsed
    1 cups chicken broth
    1 teaspoon cornstarch
    6-ounces chicken thighs, boneless & skinless
    Dash salt
    1/ 4teaspoon black pepper
    2 tablespoons dried apricots, chopped


    Garam Masala - A mixture of ground spices, usually black pepper, cardamom, cinnamon, cloves, coriander, nutmeg, and turmeric. The spice provides a hint of a curry flavor.  If curry flavor isn't your thing, substitute individual spices of your choice. 
    Great northern beans - Common substitutes are chickpeas or small white beans, if preferred it's okay to leave the beans out completely. Potatoes can also be used in place of beans.
    Cornstarch - used as a thickener for the sauce.
    Chicken - Boneless and skinless chicken thighs are best, but you can also use a chicken breast. Thighs seem to hold up better in the slow cooker thighs and a very flavorful.
    Dried Apricots - If you don't have dried apricots you can substitute apricot preserves . My go to jam is Bonne Maman, St.Dalfour also makes a nice all fruit apricot jam.

    Recipe Directions

    Lightly coat the inside of the slow cooker with vegetable spray and preheat on the high setting.

    In a small microwave-safe bowl mix the tomato paste, vegetable oil, paprika, and garam masala. Microwave for about 30 seconds, just until fragrant.

    Pour the mixture into the bottom of a 3-quart slow cooker.

    Add the beans to the slow cooker.

    Season the chicken thighs with salt and pepper and transfer to the slow cooker.

    In a bowl or measuring cup whisk the cornstarch in the chicken broth and pour it over the chicken.

    Cover and cook on "high" for 4 hours.

    Uncover and stir in the dried apricots, recover, and let sit on the "warm" setting for 30 minutes before serving.

    I hope you enjoy my Moroccan chicken recipe as much as I do. You may also enjoy my French chicken stew or pork tomatillo stew.

    How to Store leftovers

    Cool completely and stored covered in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat or in the microwave.

    Did you make this recipe? I would love it if you left a comment or review! Be sure to sign up for the email list and follow "A Weekend Cook" on Pinterest and my Facebook page.

    📖 Recipe

    Bowl spicy moroccan chicken stew in whte bowl ext to plate of rice.

    Slow Cooker Moroccan Chicken Stew

    A flavorful Moroccan inspired Chicken stew.
    4 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Macedonian
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings: 2 servings
    Calories: 749kcal
    Author:Sydney Dawes

    Ingredients

    • 1 tablespoons tomato paste
    • ½ tablespoon paprika
    • 1 teaspoonn vegetable oil
    • ½ teaspoon garam masala
    • ¾ cups canned great northern beans drained & rinsed
    • 1 cups chicken broth
    • 1 teaspoon cornstarch
    • 4 chicken thighs boneless & skinless
    • Dash salt
    • ¼ teaspoon black pepper
    • 2 tablespoons dried apricots chopped

    Instructions

    • Lightly coat the inside of the slow cooker with vegetable spray.
    • In a small bowl mix the tomato paste, vegetable oil, paprika, and garam masala. Microwave for about 30 seconds, just until fragrant. Pour the mixture into the bottom of a 2-quart slow cooker.
    • Add the beans to the slow cooker.
    • Season the chicken thighs with salt and pepper and transfer to the slow cooker.
    • Whisk the cornstarch in the chicken broth and pour over the chicken.
    • Cover and cook on "high" for 4 hours.
    • Uncover and stir in the dried apricots, recover, and let sit on the "warm" setting for 10 minutes before serving.

    Notes

    chickpeas can be substituted.

    Nutrition

    Serving: 1g | Calories: 749kcal | Carbohydrates: 51g | Protein: 55g | Fat: 40g | Saturated Fat: 9g | Polyunsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1818mg | Fiber: 14g | Sugar: 12g

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    Cooking scrumptious small batch recipes for one and sometimes for two are created in my small 1960’s kitchen. I learned to cook Shepherds Pie in England and Classic Marinara while living in Italy. Born in Southern California and raised in the Midwest, my cooking represents the best of both regions with an added touch of Southern hospitality.

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    Looking for stew recipes? This is the place for all-season recipes! Stews aren't just a cold-weather dish.


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