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Slow Cooker Moroccan-Style Chicken & Potato Stew

The scent of warm spices always transports me back to my grandmother’s kitchen. She wasn’t Moroccan, but she had a knack for blending flavors from all corners of the world. I remember watching, fascinated, as she layered cumin, ginger, and a pinch of chili into a humble chicken stew. This Slow Cooker Moroccan-Style Chicken & Potato Stew is my way of honoring that culinary curiosity, offering a dish that’s both comforting and exciting, perfect for a cozy evening at home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 6 hours 15 minutes to 7 hours 15 minutes
Total Time: 6 hours 30 minutes to 7 hours 30 minutes
Servings: 6
Yield: About 8 cups
Dietary Type: Potentially Gluten-Free (check broth and tomato labels)

Ingredients

1 tablespoon vegetable oil
2 teaspoons finely chopped garlic
1 (24 ounce) package chicken drumsticks
1 (20 ounce) package Simply Potatoes Diced Potatoes with Onion
1 1/2 cups baby carrots
2 teaspoons ground cumin
2 teaspoons ground ginger
1/2 – 1 teaspoon ground red pepper
1/2 – 1 teaspoon crushed red pepper flakes
1 (14 ounce) can chicken broth
1 (14 ounce) can stewed tomatoes, un-drained
1/2 cup raisins
1 teaspoon lemon juice

Equipment Needed

10-inch skillet
3 1/2 to 4 quart slow cooker
Small bowl

Instructions

Begin by heating the vegetable oil in a 10-inch skillet over medium-high heat.
Add the chicken and garlic to the skillet. Cook, turning the chicken occasionally, until browned on all sides. This usually takes about 5-7 minutes. Browning the chicken adds depth of flavor to the final stew.
Drain any excess grease from the skillet after browning the chicken. This will prevent the stew from becoming too oily.
In a 3 1/2 to 4 quart slow cooker, add the Simply Potatoes Diced Potatoes with Onion and baby carrots.
Top the potatoes and carrots with the browned chicken and garlic.
In a small bowl, stir together the ground cumin, ground ginger, ground red pepper, and crushed red pepper flakes until well blended. This spice mixture is the heart of the Moroccan flavor.
Sprinkle the spice mixture evenly over the chicken and Simply Potatoes in the slow cooker. Adjust the amount of ground red pepper and crushed red pepper flakes according to your preference for heat.
Add the chicken broth to the slow cooker.
Cover the slow cooker and cook on LOW heat for 6 to 7 hours. This slow cooking process allows the flavors to meld together beautifully and tenderizes the chicken.
After the initial cooking time, stir in the stewed tomatoes (un-drained) and raisins.
Increase the heat to HIGH. Cover and cook for an additional 15 minutes to heat through the added ingredients and slightly thicken the stew.
Just before serving, stir in the lemon juice. The lemon juice adds a bright, tangy note that balances the richness of the stew.

Important Tip: We do not recommend substituting chicken breast in this recipe. Due to the longer cooking time, chicken breasts tend to dry out too quickly in the slow cooker. Chicken drumsticks are a much better choice for this recipe because they remain moist and flavorful during the extended cooking period.

Expert Tips & Tricks

Spice Level Control: Don’t be afraid to adjust the amount of red pepper to your liking. Start with the lesser amount and taste as you go. You can always add more, but you can’t take it away!
Browning is Key: Taking the time to brown the chicken is crucial for developing a richer flavor profile. It’s a simple step that makes a significant difference.
Aromatic Boost: For an even more pronounced Moroccan flavor, consider adding a pinch of saffron threads along with the other spices.
Veggie Variety: Feel free to add other vegetables like chopped zucchini, bell peppers, or sweet potatoes for extra nutrients and flavor. Add them along with the potatoes and carrots in step 4.
Make-Ahead Magic: This stew is even better the next day, as the flavors have more time to meld. Make it a day in advance for a stress-free meal.

Serving & Storage Suggestions

Serve this Slow Cooker Moroccan-Style Chicken & Potato Stew hot, garnished with a sprinkle of fresh cilantro or parsley, if desired. A dollop of plain yogurt or a drizzle of olive oil can also add a nice finishing touch.

For storage, allow the stew to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days. You can also freeze the stew for up to 2-3 months. When reheating, thaw the stew in the refrigerator overnight if frozen. Reheat gently on the stovetop or in the microwave until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	288.2 kcal	N/A
Calories from Fat	117	41%
Total Fat	13 g	20%
Saturated Fat	3.2 g	16%
Cholesterol	92.6 mg	30%
Sodium	498.3 mg	20%
Total Carbohydrate	18.1 g	6%
Dietary Fiber	2.3 g	9%
Sugars	11.5 g	N/A
Protein	24.9 g	49%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Spice It Up (Even More): Add a finely chopped chili pepper (like a serrano or jalapeño) along with the garlic for an extra kick.
Sweet Potato Power: Swap out some of the diced potatoes with sweet potatoes for a sweeter and more vibrant stew.
Chickpea Boost: Stir in a can of drained and rinsed chickpeas along with the tomatoes and raisins for added protein and fiber.
Dried Apricots: Replace the raisins with chopped dried apricots for a slightly different sweet and tangy flavor.
Grains: Serve over couscous or quinoa for a more substantial meal. Cook the couscous or quinoa separately and spoon the stew over it.

FAQs (Frequently Asked Questions)

Q: Can I use chicken thighs instead of drumsticks?
A: Yes, chicken thighs can be substituted for drumsticks. They will also remain moist and flavorful during the slow cooking process. Use about 2 pounds of boneless, skinless chicken thighs, cut into 2-inch pieces.

Q: Can I add other vegetables to the stew?
A: Absolutely! Feel free to add vegetables such as zucchini, bell peppers, or eggplant. Add them along with the potatoes and carrots at the beginning of the cooking process.

Q: Can I make this stew in an Instant Pot?
A: Yes, you can adapt this recipe for an Instant Pot. Brown the chicken using the sauté function. Then, add all the ingredients to the Instant Pot, seal the lid, and cook on high pressure for 20 minutes, followed by a natural pressure release for 10 minutes.

Q: How do I thicken the stew if it’s too watery?
A: If the stew is too watery, you can remove about 1 cup of the liquid and whisk in 1 tablespoon of cornstarch. Then, stir the mixture back into the stew and cook on high for another 15 minutes until thickened.

Q: Can I use a different type of potato?
A: While the recipe calls for Simply Potatoes Diced Potatoes with Onion, you can substitute with about 2 pounds of Yukon Gold or red potatoes, peeled and diced.

Final Thoughts

I hope this Slow Cooker Moroccan-Style Chicken & Potato Stew brings warmth and flavor to your table. It’s a dish that’s both comforting and exciting, perfect for a weeknight dinner or a weekend gathering. Don’t hesitate to experiment with the spices and ingredients to create your own unique version. I’d love to hear what you think! Share your feedback and any variations you try. Consider pairing this stew with a side of crusty bread or a refreshing cucumber salad for a complete and satisfying meal. Bon appétit!

Slow Cooker Moroccan-Style Chicken & Potato Stew Recipe