This make-ahead slow cooker Moroccan chicken stew recipe will be your new favorite cozy winter meal. Tender chicken, sweet apricots, veggies, and spices come together for an aromatic stew that’s utterly delicious. Includes a vegan variation, too, if you’re not into the meat!
Get pumped – it’s slow cooker time. I’ve had requests for more slow cooker recipes here on the blog, and I’m excited to share this new favorite recipe for slow cooker Moroccan chicken stew with you today!
Moroccan Crockpot Chicken Stew
Matt and I have been enjoying the leftovers from this recipe all week. It’s so good – warm and comforting and packed with veggies. If you’re vegetarian/vegan, the recipe below also includes a delicious vegan option, so don’t X out of this post just yet! 🙂
I love slow cooker recipes because the work is all done up front. Once you’ve tossed all your ingredients into the slow cooker, all you have to do is wait! Go to work, take a yoga class, run errands, or simply hang out – and a few hours later your meal is ready and waiting.
This dish requires some veggie chopping up front but it’s worth it, trust me. The olives, apricots, and spices are what gives it a fun Moroccan-ish flair!
Chicken Stew Ingredients
Here’s what you’ll need to throw together this delectable dish:
- boneless chicken (breast, thighs, or a mix of both work well!)
- bell pepper (I recommend red, since it’s a little sweeter)
- chicken broth
- spices: cumin, coriander, cinnamon, and paprika
How to Make Moroccan Stew in the Slow Cooker
First, chop and prep your ingredients. Once that’s done, all you do is toss all the ingredients into the slow cooker (FYI this is the slow cooker I have and love), stir it up, and set the timer.
Near the end, the final step is to take out the chicken and shred it just before eating. At this point, the chicken should be fall-apart tender. (I place the chicken pieces on a cutting board and use two forks to shred it). Place the shredded chicken back into the stew and stir to incorporate. That’s it!
You’ll see there is a vegetarian option noted in the recipe already. But, another option instead of adding another can of chickpeas is to add an extra 1 & 1/2 cups of veggie broth and then add 1/2 pound of dry lentils to the mix. 🙂
Serve over rice, quinoa, or couscous, with some fresh cilantro and additional chopped olives and toasted almonds if you’re into it. So tasty and comforting!
I hope you enjoy this recipe as much as we have! You’ll find the full Moroccan chicken stew recipe at the bottom of this post.
What other types of slow cooker/crockpot recipes would you like to see here on the blog? Happy to share more in the coming months if I have requests!
Here are a few other soup & chili recipes you might like:
- Slow Cooker Stewed Lamb and Vegetables
- Sweet Potato and Lentil Curry
- Coconut Curry with Chicken
- Creamy Mexican Chicken Chili Soup
- Sweet Potato Lentil Chili
- Butternut Squash & Turkey Chili
- Crockpot Turkey Chili
- 2 lb boneless skinless chicken breasts, cut in half (optional - if omitted, add an extra can of chickpeas)
- 2 bell peppers, diced
- 3 carrots, diced
- 1 yellow onion, diced
- 1/2 cup dried apricots, halved
- 1/2 cup pitted green olives, halved
- 28 oz can diced tomatoes
- 1 cup chicken or veggie broth
- One 15-16oz can chickpeas, drained and rinsed
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons cumin
- 2 tablespoons smoked paprika
- 1 tablespoon coriander
- brown rice, quinoa or whole wheat couscous, cilantro, sliced green olives, toasted almonds
- Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours.
- When done, shred chicken pieces with two forks and stir to mix back into the stew.
- Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.