Recipe: Spiced Slow Cooker Chicken Stew

Last week, Megan brought home some little cooking magazines that the local library was giving away. We promptly sat down to go through them and pick out some recipes to try. This is the first one we tried – a sort of Moroccan inspired chicken stew. And I very quickly made some adjustments to it. First of all, there was absolutely NO liquid given in the recipe. In all of the slow cooker recipes I’ve seen and followed, I have NEVER seen one with no liquid in it. I also browned the chicken before adding it to the slow cooker. I don’t think there’s anything worse than slowly simmered chicken skin. I know, I should haven’t used skin-on thighs, but that’s what I had. Anyway, on to the recipe.

Recipe: Spiced Chicken Stew


  • 8 chicken thighs, preferably skinless, bone-in
  • 2 pounds carrots, peeled and cut unto 2 inch pieces
  • 1 clove garlic, minced
  • 1 cinnamon stick
  • 1/2 tsp cumin
  • 1/2 medium sized turnip, cut into 1.5 inch cubes
  • 1.5 cups or so of chicken broth
  • salt and pepper
  • 1 cup raisins
  • cilantro, for garnish
  • sliced almonds, for garnish
  • couscous, quinoa, or rice to serve


  1. In a large skillet, over medium heat, heat some vegetable oil and brown your chicken thighs on both sides
  2. Put the carrot and turnip pieces in your slow cooker, add the garlic, cinnamon stick, cumin, salt and pepper, and chicken broth. Stir well, and place your chicken thighs on top. Cover and cook on high for 4 hours. Add in the raisins and cook another 15 minutes on high
  3. When cooked, serve the stew on top of cooked couscous, quinoa, or rice, and garnish with chopped cilantro and sliced almonds

Moroccan-inspired Slow Cooker Chicken Stew




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3 Responses to Recipe: Spiced Slow Cooker Chicken Stew

  1. Miriam says:

    This sounds so good, and with no liquid. That’s different, especially in a slow cooker.


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