Moroccan Chicken Stew
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Unrated
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Prep Time
10 mins
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Cook Time
4 hrs
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Shredding Time
5 mins
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Total Time
4 hrs 15 mins
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Stew
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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 breast or chicken thighs, boneless, skinless
- 1 cup carrot shredded
- 1 medium onion sliced
- 2 celery ribs, sliced
- 2 cans (28 oz) canned tomatoes diced, undrained
- 1 tblsp cumin more or less to taste, ground
- 1 tblsp Coriander more or less to taste, ground
- 1 tblsp cinnamon more or less to taste, ground
- 1 teaspoon salt (more or less to taste)
- 2 teaspoon black pepper more or less to taste
- ½ cup black olives pitted, optional
- cooking spray
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!
Notes
- [nutrition-label]
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