Moroccan-Spiced Chickpea Chicken Stew Slow Cooker Recipe (Warming & Aromatic)
Ingredients:
- 4 boneless chicken thighs or breasts
- 1 (15 oz) can chickpeas, drained
- 1 (15 oz) can diced tomatoes
- 1 sweet potato, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- ½ teaspoon turmeric
- Salt & black pepper to taste
- 2 cups vegetable or chicken broth
- Optional: raisins or chopped apricots for a sweet note
Instructions:
- Add all ingredients to the slow cooker.
- Stir gently to combine everything.
- Cook on LOW for 6–7 hours or HIGH for 4 hours.
- Shred chicken and stir into the spiced stew before serving.
- Serve hot with couscous, rice, or flatbread. Garnish with fresh parsley or cilantro.
Tips & Ideas:
- Add raisins or dried apricots for that authentic Moroccan sweet-savory flavor.
- Stir in spinach or kale in the last 20 minutes for extra greens.
- Leftovers deepen in flavor overnight – meal prep win!
⚠ Caution: Chickpeas can cause bloating for some sensitive tummies – chew well and soak ahead if possible.
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