Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas
A warming, aromatic slow cooker stew with tender chicken thighs, chickpeas, and a blend of Moroccan spices for a hearty, comforting meal. This african-inspired slow cooker ready in about 380 minutes pairs bone-in chicken thighs, canned chickpeas, drained and rinsed, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 (about 2 lbs) bone-in chicken thighs
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 large onion, chopped
- 3 medium carrots, peeled and sliced
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 1/2 tsp ground cinnamon
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1 tsp black pepper, then brown on both sides for 3-4 minutes per side until golden. Transfer chicken to the slow cooker.
- Step 2: In the same skillet, add 1 chopped large onion, 4 minced garlic cloves, and 3 sliced carrots. Sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, and 1/2 tsp ground cinnamon, cooking for 1 minute until spices bloom.
- Step 4: Transfer the sautéed vegetables and spices to the slow cooker. Add 1 can (15 oz) drained chickpeas, 1 can (14.5 oz) diced tomatoes with juice, and 2 cups chicken broth.
- Step 5: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is tender and cooked through.
- Step 6: Before serving, discard bones from chicken thighs if desired, and garnish with 1/4 cup chopped fresh cilantro.
Frequently asked questions
How long does Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas take to make?
Total time is about 380 minutes (20 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.
Can I substitute ingredients in Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Moroccan-Spiced Chicken Stew with Chickpeas?
African slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple to prep, but the depth of flavor blew me away. Made it for my parents and they kept asking for the recipe.
- ★★★★★
Chickpeas soaked up all the spices beautifully—this is now my go-to for meal prep Sundays.
- ★★★★★
Set it in the morning, came home to a kitchen smelling like a Marrakech market. Served with couscous, perfect.
