An easy and exotic Moroccan-inspired slow cooker Moroccan chicken stew recipe. The flavors meld together nicely for a delicate fragrant mix of sweet and spicy. A great recipe to make the day ahead.
I love a good slow cooker stew and if you do too, then check out my slow cooker beef stew and tasty slow cooker chicken cacciatore.
Main Ingredients and Substitutions
Tomato Paste
Paprika
Vegetable Oil
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 the beans.
Chicken broth
Cornstarch - used as a thickener for the sauce.
Chicken - A boneless and skinless chicken thighs are best, but you can also use a chicken breast
Salt & Pepper
Dried Apricots - If you don't have dried apricots you can substitute an apricot jam.
Recipe Directions
- Lightly coat the inside of the slow cooker with vegetable spray and preheat on high setting.
- 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.
- 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 over the chicken.
- Add the beans to the slow cooker.
- 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 stew recipe as much as I do. You may also enjoy my French chicken stew or pork tomatillo stew.
Slow Cooker Moroccan Chicken Stew
A flavorful Moroccan inspired Chicken stew.
Ingredients
- 2 tablespoons tomato paste
- 1 tablespoon paprika
- 1 tablespoon vegetable oil
- 1 teaspoon garam masala
- 1 (14-ounces) can great northern beans, drained & rinsed
- 1 ½ cups chicken broth
- 1 tablespoon cornstarch
- 2 large chicken thighs, boneless & skinless
- ⅛ teaspoon salt
- ½ teaspoon black pepper
- ¼ cup 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 Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 603Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 170mgSodium: 1667mgCarbohydrates: 51gFiber: 14gSugar: 12gProtein: 46g
The nutritional information provided here are estimates and are not calculated by a registered dietitian.
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