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Slow Cooker Moroccan Chicken Stew

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PREP TIME
15 min
COOKING TIME
300 min
TOTAL TIME
315 min
SERVINGS
8 servings
Dinner Moroccan
Slow Cooker Moroccan Chicken Stew
Ingredients
  • 8 skinless, boneless chicken thighs
  • 2 large onions, thinly sliced
  • 4 large carrots, thinly sliced
  • 1/2 cup raisins
  • 1/2 cup dried apricots, chopped
  • 2 cups chicken broth
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • 2 teaspoons garlic salt
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Hungarian paprika
  • 1 teaspoon ground black pepper
  • 3 cups water
  • 2 cups couscous
  • 1 tablespoon butter
Instructions
1
Place the chicken thighs, onions, carrots, raisins, and apricots in a slow cooker.
2
Combine the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, paprika, and pepper in a bowl. Whisk the ingredients together until smooth. Pour this mixture over the chicken and vegetables.
3
Cook the dish on High for 4 1/2 hours or on Low for 7 1/2 hours. After the cooking time has elapsed, use two forks to shred the chicken slightly.
4
Continue cooking for an additional 30 minutes.
5
In a separate saucepan, bring 3 cups of water to a boil and then remove it from the heat. Stir in the couscous and butter until well combined. Cover the saucepan and let it stand for 5 to 10 minutes, allowing the water to be fully absorbed. Once absorbed, use a fork to fluff up the couscous.