Moroccan Chicken Stew

Name: Moroccan Chicken Stew
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 1 serving
Ingredients: 1 ½ pounds chicken breasts, or chicken thighs, boneless, skinless; 1 cup carrots, shredded; 1 medium onion, sliced; 2 celery ribs, sliced; 2 cans (28 oz) canned tomatoes, diced, undrained; 1 tblsp cumin, ground; 1 tblsp coriander, ground; 1 tblsp Cinnamon, ground; 1 teaspoon salt; 2 teaspoon pepper; ½ cup pitted black olives, optional; cooking spray

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Prep Time
10 mins
Cook Time
4 hrs
Shredding Time
5 mins
Total Time
4 hrs 15 mins
Course
Main Course
Cuisine
Moroccan

Moroccan Chicken Stew

Brayden Rivera

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Moroccan Chicken Stew, made in a slow cooker, is both tasty and healthy! Shredded chicken, served on rice, pasta, quinoa, cous cous or mashed potatoes!

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Ingredients

1 ½ pounds chicken breasts, or chicken thighs, boneless, skinless
1 cup carrots, shredded
1 medium onion, sliced
2 celery ribs, sliced
2 cans (28 oz) canned tomatoes, diced, undrained
1 tblsp cumin, ground (more or less to taste)
1 tblsp coriander, ground (more or less to taste)
1 tblsp Cinnamon, ground (more or less to taste)
1 teaspoon salt (more or less to taste)
2 teaspoon pepper (more or less to taste)
½ cup pitted black olives, optional
cooking spray

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Instructions

Spray your slow cooker with cooking spray.
In a small sized bowl combine cumin, coriander, cinnamon and 2 teaspoons of pepper and 1 teaspoon of salt.
Coat chicken in spice mixture.
Add the canned tomatoes, celery, onion, carrots, and olives.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours or until the chicken is cooked.
Once cooked, remove chicken from slow cooker, and shred using 2 forks.
Return the chicken to your slow cooker and stir until combined. Serve chicken and vegetable mixture over rice, pasta, quinoa, cous cous or mashed potatoes. Enjoy!