Slow-Cooker Moroccan-Spiced Chicken

“Dark meat chicken delivers tons of flavor at a low cost, and a long simmer in this spicy marinade packs extra punch. Preparation time includes overnight marinating. To complete this meal, you can serve the chicken and vegetables over cooked couscous. Drizzle it with some of the cooking liquid and garnish with sliced almonds!”
READY IN:
13hrs 25mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
  2. In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
  3. Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.

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