Moroccan Chicken Stew, Crock Pot

READY IN: 6hrs 30mins
Recipe by Annacia

Raisins, apricots, and a delicious blend of spices make this slow-cooker stew hard to resist. *NOTE*: I have now reduced the amount of tomato paste to 2 tbsp (originally 1/4 cup). Thanks Toni.

Top Review by justcallmetoni

Throw Moroccan in the name of a recipe and I'll bite. And this time every morsel was delectable. I let mine cook for three hours on high and another three hours on low. If you have the option choose the longest possible cooking time as it allows for the fragrant sauce to develop - melting in the apricots and onions. I cut my carrots into sticks so that the would not become over cooked. Two small suggestions which make this simply sublime: I would cut the amount of tomato paste by 1 or 2 tablespoons, especially if you are using the shorter cooking times. At 4 hours, it still dominated the other flavors and only mellowed after additional cooking. My other change would be to change up the amount of dried fruit to 2/3 cup apricots and 1/3 cup raisins. The former do double duty as a component in the sauce as well as an item in the stew itself. Thank you for a wonderful recipe.

Ingredients Nutrition


  1. In a 5- to 6-quart slow cooker place carrots and onions.
  2. Sprinkle chicken with 1/2 teaspoon salt.
  3. Add to cooker; top chicken with raisins and apricots.
  4. In bowl whisk broth, tomato paste, flour, lemon juice, garlic, cumin, ginger, cinnamon and the ground black pepper.
  5. Add to cooker.
  6. Cover; cook on low-heat setting for 6-1/2 to 7 hours (or on high-heat setting for 3-1/2 to 4 hours).
  7. Serve in bowls with couscous.
  8. Sprinkle with nuts.
  9. Garnish with cilantro. Serves 4.

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