Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas and Apricots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A hearty slow cooker lamb stew bursting with warm Moroccan spices, tender chickpeas, and sweet apricots simmered to rich perfection. This moroccan-inspired lamb ready in about 440 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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.

Prep: 20 min Cook: 420 min Serves 6 Moroccan cuisine 460 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 2 lbs lamb shoulder cubes with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Brown lamb in batches for 3-4 minutes per side until deeply browned. Transfer lamb to slow cooker.
  2. Step 2: In the same skillet, add 1 large diced yellow onion and sauté over medium heat for 5 minutes until softened. Add 4 cloves minced garlic, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp ground cinnamon, and 1/2 tsp ground turmeric. Cook, stirring, for 1 minute until fragrant.
  3. Step 3: Pour in 1 can (14 oz) crushed tomatoes and 2 cups beef broth, scraping up browned bits. Simmer for 3 minutes, then transfer mixture to slow cooker over lamb.
  4. Step 4: Add 1/2 cup chopped dried apricots and 1 can (15 oz) drained chickpeas to the slow cooker. Stir gently to combine.
  5. Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender and stew is thickened.
  6. Step 6: Stir in 1/4 cup chopped fresh cilantro before serving over couscous or rice.

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Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas and Apricots take to make?

Total time is about 440 minutes (20 min prep + 420 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 Lamb Stew with Chickpeas and Apricots?

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 salt from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Lamb Stew with Chickpeas and Apricots?

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 Lamb Stew with Chickpeas and Apricots 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 Lamb Stew with Chickpeas and Apricots?

Moroccan lamb 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.

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