There’s just something magical about letting a slow cooker do the work for you. This Moroccan chicken stew is cozy, fragrant, and full of warm spices that make the house smell incredible all day. I love recipes like this because you throw everything in, walk away, and come back to a hearty, soul-satisfying meal.
Why I Love This Recipe
This stew feels like comfort food with a twist. It’s simple enough for a weeknight dinner, but impressive enough to serve guests. Every spoonful is warm, spiced, and hearty without being heavy.
- The slow cooker does almost all the work.
- The flavors get better as it cooks.
- It’s packed with protein, fiber, and veggies.
- It freezes beautifully for another day.
- It’s healthy but tastes indulgent.
Servings and Time
- Servings: 6
- Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Macros (per serving, based on 6 servings)
- Calories: ~365
- Protein: 33g
- Carbs: 32g
- Fat: 12g
- Fiber: 8g
Why This Recipe Works (Quick Science)
Slow cooking gives the spices time to bloom, mellow, and infuse the chicken and veggies with flavor. The collagen in chicken thighs breaks down slowly, making the meat tender and juicy. Chickpeas and carrots soften into the sauce, adding natural sweetness that balances the earthy spices.
Common Mistakes
- Using chicken breast instead of thighs: It can dry out too quickly.
- Not blooming spices: If you just toss them in without sautéing the onion and garlic first, the flavors stay flat.
- Overcooking: Even in a slow cooker, leaving it too long can make veggies mushy.
- Skipping the raisins or apricots: They add the essential hint of sweetness that balances the spices.
What to Serve With
- Warm pita or flatbread
- Fluffy couscous
- Steamed basmati rice
- A crisp side salad with lemon vinaigrette
What You’ll Need
- 2 lbs boneless skinless chicken thighs
- 1 large onion, diced
- 4 cloves garlic, minced
- 3 medium carrots, peeled and sliced into rounds
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- ½ cup golden raisins (or chopped dried apricots)
- 3 cups low-sodium chicken broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 ½ tsp ground cinnamon
- 1 ½ tsp paprika
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp ground coriander
- 1 tsp salt
- ½ tsp black pepper
- Fresh cilantro for garnish
Pro Tips
- Brown your onion, garlic, and spices before slow cooking for richer flavor.
- Always use chicken thighs for tenderness.
- Add the raisins toward the middle of cooking if you like them firmer.
- Garnish with fresh cilantro or parsley for brightness.
Tools You’ll Need
- Slow cooker
- Large skillet
- Sharp knife and cutting board
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Swap raisins for chopped dried apricots.
- Use sweet potatoes instead of carrots.
- Try chicken breast, but reduce cooking time.
- Make it vegetarian by swapping chicken for extra chickpeas and adding zucchini.
Make Ahead Tips
- Chop veggies the night before.
- Mix spices into a small jar so you can just dump them in.
- This stew tastes even better the next day—make ahead for meal prep.
Instructions
Step 1: Sauté the Onion and Garlic
Heat 2 tbsp olive oil in a skillet. Add 1 large diced onion and 4 minced garlic cloves. Cook for 3–4 minutes until softened and fragrant.
Step 2: Bloom the Spices
Stir in 2 tsp cumin, 1 ½ tsp cinnamon, 1 ½ tsp paprika, 1 tsp ginger, 1 tsp turmeric, 1 tsp coriander, 1 tsp salt, and ½ tsp black pepper. Cook for 1 minute to release aroma.
Step 3: Layer in the Slow Cooker
Place 2 lbs chicken thighs (raw), 3 sliced carrots, 1 can chickpeas (drained), 1 can diced tomatoes (with juice), ½ cup golden raisins, and the spiced onion mixture into the slow cooker.
Step 4: Add Broth and Stir
Pour 3 cups chicken broth into the slow cooker. Stir gently to combine everything.
Step 5: Slow Cook
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until chicken is tender and can be shredded with a fork.
Step 6: Shred Chicken and Serve
Remove chicken thighs, shred with two forks, and return to the stew. Stir and garnish with fresh cilantro before serving.
Leftovers and Storage
- Store leftovers in the fridge for up to 4 days.
- Freeze in airtight containers for up to 3 months.
- Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
FAQ
Can I make this without a slow cooker?
Yes! Use a Dutch oven and simmer on low for about 2 hours.
Can I make it spicier?
Add cayenne pepper or harissa paste to the spice mix.
Do I have to shred the chicken?
Nope—you can serve the thighs whole if you like chunkier bites.
Can I double this recipe?
Yes, just make sure your slow cooker is large enough.
Conclusion
This slow cooker Moroccan chicken stew is warm, hearty, and bursting with flavor. It’s the kind of recipe that makes your kitchen smell like magic and leaves everyone satisfied. I’d love for you to give it a try—then come back and tell me how it turned out for you!
