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moroccan chicken stew
January 20, 2020

Slow Cooker Moroccan Chicken Stew

Dairy Free Gluten Free Main Dishes Poultry Soups + Chili Slow Cooker
19 comments
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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!

slow cooker moroccan chicken stew recipe

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.

crockpot moroccan chicken stew

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)
  • tomatoes
  • onion
  • carrots
  • apricots
  • chicken broth
  • chickpeas
  • olives
  • spices: cumin, coriander, cinnamon, and paprika

moroccan chicken stew ingredients

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!

stew in a white bowl on a green napkin

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.

Moroccan chicken stew recipe

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

Slow Cooker Moroccan Chicken Stew

Slow Cooker Moroccan Chicken Stew
July 24, 2019

This stew is warm, comforting and packed with veggies. If you’re vegetarian/vegan, the recipe below also includes a delicious vegan option.

Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Yield
SERVES 8
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Ingredients:

  • 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

for serving

  • brown rice, quinoa or whole wheat couscous, cilantro, sliced green olives, toasted almonds

Instructions:

  1. Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours.
  2. When done, shred chicken pieces with two forks and stir to mix back into the stew.
  3. Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

- anne
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19 comments
  • Fiona @ Get Fit Fiona
    January 20, 2017 · 11:26AM:
    This looks so good - such a great combination of flavors. Thanks for sharing.
    Reply
    • Anne
      January 20, 2017 · 11:52AM:
      Let me know how you like it! :)
      Reply
  • Kris S January 20, 2017 · 12:08PM:
    Looks good! Hilarious expat story, my American friend here in Paris just got so excited because she got as a Christmas gift a slow cooker with a european plug, somehow! (Apparently they are not easy to find here, and she didn't want to use an American plug with a converter for fear of fire hazard). She's been making recipes like crazy, I'll have to send her this one!!!
    Reply
    • Anne
      January 22, 2017 · 3:09PM:
      That's awesome! I hope she enjoys it! :)
      Reply
  • Kelli @ Hungry Hobby
    January 20, 2017 · 12:12PM:
    What an interesting addition, Apricots!!!! I love my slow cooker, but I am contemplating an instant pot!!!
    Reply
  • Roadrunner January 20, 2017 · 12:15PM:
    This looks very tasty, Anne! Maybe you should market it!
    Reply
  • chiara January 20, 2017 · 1:59PM:
    I love olives, but I wouldn't put them on top of this stew.
    Reply
    • Anne
      January 22, 2017 · 3:08PM:
      How come? It was delicious with extra olives on top!
      Reply
  • Lynn @thenotdeadyetblog
    January 22, 2017 · 9:07AM:
    Yum! Perfect for January!
    Reply
  • Kristen M.
    January 24, 2017 · 8:35AM:
    This looks incredible. I am always looking for things to make in the crockpot with chicken!
    Reply
    • Anne
      January 24, 2017 · 10:06AM:
      I hope you enjoy it! :)
      Reply
  • Kelly January 24, 2017 · 2:16PM:
    This looks delicious! Any idea of the nutritional info?
    Reply
    • Anne
      January 24, 2017 · 4:26PM:
      No, sorry! I am very anti-calorie counting so I don't share nutrition information with my recipes.
      Reply
  • Erika January 26, 2017 · 12:24PM:
    Like the flavors, but even after cooking 8 hours, the carrots are still hard =(. Next time I'll shred the carrot instead of dicing maybe? (still good though!)
    Reply
    • Anne
      January 26, 2017 · 1:11PM:
      Hmmm yeah -- maybe dice them smaller? Or you can leave them out!
      Reply
  • Jane January 26, 2017 · 5:36PM:
    Delicious recipe. Only thing I would change would be to add the apricots and olives while the rice is cooking on the stove--the long cook time in the crockpot took the salty brine out of my olives and the sweet chewiness out of the apricots! We even had leftovers today with arugula--just because. A winner!
    Reply
    • Anne
      January 27, 2017 · 9:20AM:
      Good tips! Thanks, Jane! :)
      Reply
  • Tina March 16, 2017 · 6:07PM:
    Received my Instant Pot today and this was the first dish I made with it. A great first trial, the Instant Pot will definitely stay ;) thank you for sharing this recipe! I used the Slow Cook mode and cooked for 4 hours on high, no problem with the carrots. We had both chicken thighs and chicken breast filet and the first were more tender. I think I used more apricots, it was kinda sugary but we enjoyed it a lot.
    Reply
    • Anne
      March 16, 2017 · 6:29PM:
      So glad you enjoyed it!
      Reply
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anne mauney fannetastic food
Hi, I’m Anne! I'm a Washington D.C. based Registered Dietitian, mother, runner, and lover of travel, adventure, and the great outdoors. I've been blogging since 2009, sharing a mix of lifestyle content, recipes, and fitness tips. Come for the recipes – stay for the fun!
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I’m Anne, a Registered Dietitian and mother. I've been blogging since 2009 and love showing others that eating nutritious foods and staying active can actually be fun rather than overwhelming!

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