SLOW COOKER MOROCCAN-STYLE CHICKEN & POTATO STEW
A flavorful crock pot recipe made with chicken drumsticks and Simply Potatoes® slowly cooked in a spicy combination of Moroccan seasonings. If you like a lot of heat in your stew opt for the higher range of ground red pepper and crushed red pepper.
Provided by Simply Potatoes
Categories Chicken
Time 7h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
- In 3 1/2 to 4 quart slow cooker add Simply Potatoes and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
- Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving. Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time chicken breasts dry out too quickly.
SLOW COOKER MOROCCAN CHICKEN
Tasty, easy, and impressive! Serve with couscous or rice.
Provided by juliebu
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 5h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
- Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g
SLOW COOKER STOUT & CHICKEN STEW
Make and share this Slow Cooker Stout & Chicken Stew recipe from Food.com.
Provided by CHEF GRPA
Categories One Dish Meal
Time 4h45m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- 1. Combine 6 tablespoons flour with 1/2 teaspoon each salt and pepper in a shallow bowl. Dredge chicken thighs in the mixture to coat completely; transfer to a plate.
- 2. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add half the chicken and cook until well browned, 2 to 4 minutes per side; transfer to a 5- to 6-quart slow cooker. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken thighs. Arrange the chicken in an even layer in the slow cooker.
- 3. Add bacon to the pan and cook, stirring often, for 2 minutes. Sprinkle the remaining 1/2 cup flour over the bacon and cook, stirring constantly, for 2 minutes more. Add stout and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the mixture over the chicken. Add carrots, mushrooms, onion, garlic and thyme, spreading in an even layer over the chicken. Pour broth over the top.
- 4. Cover and cook until the chicken is falling-apart tender, 4 hours on High or 7 to 8 hours on Low.
- 5. Stir in peas, cover and cook until the peas are heated through, 5 to 10 minutes more. Season with the remaining 1/2 teaspoon salt and pepper.
- To Make Ahead: Trim chicken, chop bacon; prep onion and garlic; defrost peas. Refrigerate in separate containers. Equipment: 5- to 6-quart slow cooker.
Nutrition Facts : Calories 352.5, Fat 9.8, SaturatedFat 2.3, Cholesterol 119.7, Sodium 498.4, Carbohydrate 27.8, Fiber 5, Sugar 7.1, Protein 34.2
SLOW COOKER MOROCCAN-STYLE CHICKEN AND POTATO STEW
Slow cooking in your Crock Pot® blends exotic spices into a rich, flavorful broth. Cumin, ginger, garlic and more enliven this delicious homemade stew.
Provided by Allrecipes Member
Time 7h15m
Yield 6
Number Of Ingredients 13
Steps:
- In 10-inch skillet heat oil over medium-high heat. Add chicken and garlic. Cook, turning chicken occasionally, until browned. Drain grease.
- In 3 1/2 to 4 quart slow cooker add Simply Potatoes® and carrots. Top with browned chicken and garlic. In small bowl stir cumin, ginger, ground red pepper and crushed red pepper until well blended. Sprinkle over chicken and Simply Potatoes®. Add chicken broth. Cover; cook on LOW heat for 6 to 7 hours.
- Stir in tomatoes and raisins. Increase heat to HIGH. Cover; cook for 15 minutes. Stir in lemon juice just before serving.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 29.4 g, Cholesterol 73.1 mg, Fat 9 g, Fiber 3.2 g, Protein 24.4 g, SaturatedFat 2 g, Sodium 751.7 mg, Sugar 11.5 g
SLOW COOKER CHICKEN STEW
This is similar to Brunswick Stew, but without the butter/lima beans and corn (which you can certainly add, if you like). :)
Provided by Julesong
Categories Stew
Time 5h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Combine first 14 ingredients in an electric slow cooker.
- Cover with lid and cook on high setting for 4 hours or until carrot is tender.
- Combine the water and cornstarch in a small bowl, stirring with a whisk until blended.
- Add cornstarch mixture and frozen peas or edamame (and tofu, if using) to the slow cooker, stir well.
- Re-cover and cook on high-heat setting an 30 additional minutes.
- Serve with hot cooked rice.
- Note: I don't eat much meat and prefer more vegetables, so I often add extra firm cubed tofu at the last 30 minute mark. Tasty! Also good with small new potatoes added at the beginning, which is another good way to stretch the recipe. :).
MOROCCAN-STYLE CHICKEN AND ROOT VEGETABLE STEW
Categories Chicken Fruit Herb Onion Potato Poultry Tomato Vegetable Stew Low Fat High Fiber Wheat/Gluten-Free Currant Dried Fruit Parsnip Turnip Sweet Potato/Yam Winter Healthy Rutabaga Bon Appétit
Yield Serves 6
Number Of Ingredients 15
Steps:
- Heat oil in heavy large pot over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pot and sauté until light golden but not cooked through, about 1 minute. Transfer chicken to bowl.
- Add onion to pot and sauté until golden, about 4 minutes. Add garlic and stir 1 minute. Add curry powder, cumin and cinnamon stick and stir 30 seconds. Add sweet potatoes, parsnips, turnips, rutabaga, broth and currants. Cover and simmer until vegetables are tender, about 20 minutes. Add tomatoes and chicken with any accumulated juices to pot. Simmer until chicken is cooked through and flavors blend, about 5 minutes longer. Sprinkle with cilantro and serve.
SLOW COOKER CREAMY HERBED CHICKEN STEW
Make and share this Slow Cooker Creamy Herbed Chicken Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Chowders
Time 8h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In a 5-6 quart slow cooker, place the carrots, potatoes, onion, and celery; sprinkle with 1 teaspoon thyme, the salt and pepper.
- Top with chicken; pour in the broth.
- Cover; cook on LOW for 6-8 hours, adding the pea pods for the last 5-10 minutes of cooking.
- Remove the chicken and vegetables from the cooker to serving bowl, using slotted spoon; cover to keep warm.
- Increase heat setting to HIGH; in a small bowl, mix whipping cream, flour, and 1 teaspoon thyme; stir into liquid in cooker.
- Cover and cook about 10 minutes or until thickened (don't let mixture boil).
- Pour sauce over chicken and vegetables.
SLOW-COOKED MOROCCAN CHICKEN
Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington
Provided by Taste of Home
Categories Dinner
Time 6h20m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.
Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.
SLOW COOKER RUSTIC CHICKEN STEW
Make and share this Slow Cooker Rustic Chicken Stew recipe from Food.com.
Provided by Audrey M
Categories Stew
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Combine the first 5 ingredients in the crockery pot.
- Stir in the next 5 ingredients.
- Cover and cook on LOW until the chicken is done and the vegetables are tender, 7-9 hrs.
- or on HIGH 4-6 hrs.
- Stir in the peas and cook until they are done, 15 to 30 minutes.
- (Note: Baby carrots make a quick and easy substitute for the 1" thick carrot slices).
Nutrition Facts : Calories 254, Fat 3.8, SaturatedFat 0.8, Cholesterol 72.6, Sodium 574, Carbohydrate 26.8, Fiber 4.4, Sugar 4.4, Protein 29.4
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SLOW COOKER MOROCCAN CHICKEN STEW - READY SET EAT
From readyseteat.com
Cuisine AfricanTotal Time 6 hrs 30 minsCategory Main DishCalories 483 per serving
- In a small bowl,stir together oil, cumin, cinnamon, coriander, paprika, black pepper, salt and cayenne. In a medium bowl, rub half of the spice paste over the chicken until evenly coated. Set aside.
- Heat skillet over medium-high. Add chicken and cook until browned, about 3 minutes per side. Remove from pan and place on top of carrots and potatoes. Add the onion and garlic to the skillet and cook until the onion is softened, about 3 minutes. Add ginger and cook 1 minute, stirring constantly. Put in the slow cooker and top with dried apricots, raisins and olives.
- Stir together chicken broth and flour. Add broth, tomato paste, lemon juice and the remaining spice paste to the skillet and whisk to scrape up browned bits. Pour sauce over chicken and vegetables in slow cooker.
SLOW-COOKER MOROCCAN-SPICED CHICKEN STEW RECIPE
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5/5 (2)Total Time 5 hrs 30 minsCategory Chicken Slow-Cooker & Crockpot RecipesCalories 302 per serving
- Stir together the cumin, cinnamon, coriander, and cayenne pepper in a small bowl. Sprinkle the chicken thighs evenly with the spice mixture. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high. Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes. Turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Repeat the procedure with the remaining oil and chicken.
- Add the onions and ginger to the skillet; cook, stirring often, until slightly softened, about 3 minutes. Add the stock to the skillet; cook 1 minute, stirring and scraping to loosen the browned bits from the bottom of the skillet. Transfer the onion mixture to the slow cooker. Stir the sweet potato into the slow cooker.
- Using kitchen scissors, chop the tomatoes in the can. Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker. Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours. Remove the chicken to a cutting board; cut or tear into bite-sized pieces. Stir the lemon zest and lemon juice into the mixture in the slow cooker; gently stir in the chicken. Ladle the stew into bowls, and top with the cilantro, if desired.
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