Slow-Cooker Moroccan-Spiced Chicken
photo by DailyInspiration
- Ready In:
- 13hrs 25mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 2 1⁄2 lbs bone-in skinless chicken thighs
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground coriander
- 1⁄2 teaspoon pumpkin pie spice
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 1⁄2 cups chicken broth
- 1 (15 ounce) can diced fire-roasted tomatoes, drained
- 1 (15 ounce) can white kidney beans or (15 ounce) can cannellini beans, rinsed and drained
- 1 large sweet potato, peeled and chopped
- 1 medium onion, chopped
- 1⁄2 cup dried apricot, sliced
directions
- In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
- In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
- Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.
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Reviews
-
This is a very good dish which we enjoyed! I made a few changes by only marinating the chicken for a few hours before putting in the the crockpot. I also used the whole can of chicken broth (which I think is 2 cups) and as I did not have dried apricots, used a can of unsweetened apricots, drained. This was a very sweet stew - we served it in bowls as soup/stew. Thanks for sharing! ZWT9
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This is a really nice slow cooker recipe. I marinated the chicken thighs overnight and then prepared the remainder of the ingredients this morning. It was easy to put together and had nice results. I think next time I will add spices to the veggies and broth as well so it can pick up the same flavors as the chicken as it cooks. We served this dish with rice as I had run out of couscous (go figure). Served this meal with a side salad and had a great meal tonight. Made for ZWT9.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!