Go Back
Slow Cooker Moroccan Chicken Tagine with Sweet Potatoes and Chickpeas
Print Recipe Pin Recipe
Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Slow Cooker

Ingredients
  

  • 1.5 pounds boneless skinless chicken breasts
  • 2 medium sweet potatoes, peeled and cubed
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (14 oz) can diced tomatoes
  • 1 cup low-sodium chicken broth
  • 1/4 cup chopped dried apricots
  • Fresh cilantro, for garnish
  • Lemon wedges, for serving

Instructions
 

  • Place the chicken breasts in the bottom of the slow cooker. Add the sweet potatoes, chickpeas, onion, garlic, and carrots on top.
  • In a small bowl, stir together the cumin, cinnamon, ginger, paprika, salt, and black pepper. Sprinkle the spice mix evenly over the ingredients in the slow cooker.
  • Pour the diced tomatoes and chicken broth over everything. Scatter the chopped apricots on top.
  • Cover and cook on low for 6 to 7 hours, until the chicken is cooked through and the sweet potatoes are tender.
  • Remove the chicken, shred it with two forks, and return it to the slow cooker. Stir to combine with the vegetables and sauce.
  • Serve hot, topped with fresh cilantro and a squeeze of lemon.

Notes

The apricots melt into the sauce during cooking and create a gentle sweetness that pairs with the warm spices. If the stew seems too thick at the end, stir in a splash of broth before serving. Leftovers keep well in the fridge for three days and reheat easily on the stovetop.
Course: Main Course
Cuisine: Moroccan
Equipment: Slow Cooker