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Moroccan Chicken Stew

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!

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

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

Instructions

    Cup of Yum
  1. Spray your slow cooker with cooking spray. 
  2. In a small sized bowl combine cumin, coriander, cinnamon and 2 teaspoons of pepper and 1 teaspoon of salt. 
  3. Coat chicken in spice mixture. 
  4. Add the canned tomatoes, celery, onion, carrots, and olives. 
  5. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours or until the chicken is cooked. 
  6. Once cooked, remove chicken from slow cooker, and shred using 2 forks. 
  7. 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!

Notes

  • [nutrition-label]