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!
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
- 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!
Video
Notes
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