Moroccan Slow Cooker Chicken Stew With Chickpeas

Recipe by Chef PotPie
READY IN: 3hrs 15mins




  • Place chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.
  • Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge and marinate for 30 minutes.
  • Place canned tomatoes in the slow cooker.
  • When ready to cook heat up a skillet or large sauce pan with about 2 tablespoon oil, and then brown the chicken about 3-5 for about minutes until chicken is golden brown: remove and place in the crockpot. Drain any excess oil from the skillet.
  • Add onions, garlic, smoked paprika, cumin, and coriander Add salt and cayenne pepper to taste. Stir for about 1 or 2 minutes for the flavors to come together and bloom. Then add to crockpot, deglaze pan with about ¾ cup of broth, and add to slow cooker, together with chickpeas and olives.
  • Cover and cook on high for about 3-4 hours. Remove and serve with cous cous.