Slow-Cooker Moroccan-Spiced Chicken Stew

Slow-Cooker Moroccan-Spiced Chicken Stew

1 Review
From: Everyday Slow Cooker

The chicken, sweet potato and chickpeas all contribute to the nice textured bite of this slow-cooker stew. And the tomato broth takes it to the next level. When eating, you'll want to have a toasted baguette at the ready to soak it all up.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground coriander
  • ¼ teaspoon cayenne pepper
  • 8 skinless, boneless chicken thighs (about 2¼ pounds), trimmed
  • 2 tablespoons olive oil
  • 1 cup vertically sliced yellow onions (from 1 onion)
  • 2 teaspoons minced fresh ginger
  • 1½ cups unsalted chicken stock
  • 1½ cups chopped peeled sweet potato (from 1 sweet potato)
  • 1 (28 ounce) can no-salt-added whole peeled tomatoes
  • 1 (15 ounce) can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • ¼ cup golden raisins
  • 1½ teaspoons kosher salt
  • 1 teaspoon lemon zest plus 1½ tablespoons fresh juice (from 1 lemon)
  • ¼ cup fresh cilantro sprigs (optional)


  • Prep

  • Ready In

  1. Stir together the cumin, cinnamon, coriander, and cayenne pepper in a small bowl. Sprinkle the chicken thighs evenly with the spice mixture. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.
  2. Add the onions and ginger to the skillet; cook, stirring often, until slightly softened, about 3 minutes. Add the stock to the skillet; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Stir the sweet potato into the slow cooker.
  3. Using kitchen scissors, chop the tomatoes in the can. Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours. Remove the chicken to a cutting board; cut or tear into bite-sized pieces. Stir the lemon zest and lemon juice into the mixture in the slow cooker; gently stir in the chicken. Ladle the stew into bowls, and top with the cilantro, if desired.

Nutrition information

  • Serving size: about 1⅓ cups
  • Per serving: 302 calories; 9 g fat(2 g sat); 4 g fiber; 23 g carbohydrates; 31 g protein; 8 g sugars; 0 g added sugars; 608 mg sodium;
  • Carbohydrate Servings:

Reviews 1

November 19, 2019
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By: MeganOS
I love the spices in this soup.
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