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Crockpot Moroccan Chicken and Chickpea Stew
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs
  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 carrots, peeled and sliced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup chicken broth
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1 lemon
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • Place the chicken thighs in the bottom of the slow cooker. Add the chopped onion, minced garlic, and sliced carrots on top.
  • Pour in the drained chickpeas and the can of diced tomatoes with their juices.
  • In a small bowl, stir together the chicken broth, cumin, coriander, paprika, cinnamon, turmeric, salt, and pepper. Pour this mixture over the ingredients in the slow cooker.
  • Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and shreds easily.
  • Shred the chicken directly in the slow cooker using two forks, then stir everything together. Stir in the lemon juice and let it sit for 5 minutes.
  • Serve hot, topped with the chopped cilantro.

Notes

For extra protein, serve this stew over quinoa instead of rice. If the stew thickens too much during cooking, add a splash of broth when shredding the chicken. Leftovers store well in the fridge for three days and reheat smoothly on the stovetop.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker, Cutting Board, Knife