Slow-Cooker Moroccan Chicken Stew
An authentic Moroccan chicken stew made with boneless, skinless chicken thighs, chickpeas, and dried apricots cooked low and slow for tender, flavorful results. The dish is infused with aromatic spices including paprika and garam masala, enriched with tomato paste and a hint of tapioca to thicken the sauce nicely. The stew combines savory depth with subtle sweetness from the apricots, creating a complex flavor profile reminiscent of a true tagine. Serve over couscous or white rice.
Ingredients
tomato paste2 tbsp
(2tbsp)vegetable oil1 tbsp
(1tbsp)paprika1 tbsp
(1tbsp)garam masala1 tsp
(1tsp)chicken broth2 cup, plus extra as needed
(2cups)chickpeas14 oz, rinsed
(400g)dry white wine0 cup
0 cupinstant tapioca1 tbsp
(1tbsp)chicken thighs1 lb, boneless, skinless, trimmed
(450g)saltto taste
(0g)pepperto taste
(0g)dried apricots3 tbsp, chopped
(45g)Instructions
Step-by-step guide
- 1
Lightly spray inside of slow cooker with vegetable oil. Spray microwave tomato paste, oil, paprika, and garam masala in small bowl, stirring occasionally, until fragrant, about 1 minute; transfer to prepared slow cooker.
Timer: 1m - 2
Stir in broth, chickpeas, wine, and tapioca. Season chicken with salt and pepper and nestle into slow cooker. Cover and cook until chicken is tender, 3 to 4 hours on low.
Timer: 4h - 3
Using large spoon, skim excess fat from surface of stew. Break chicken into 1-inch pieces with tongs. Stir in apricots and let sit until heated through, about 5 minutes. Adjust stew consistency with extra broth as needed. Season with salt and pepper to taste and serve.
Timer: 5m
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