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Moroccan-Style Stewed Chicken

Moroccan-Style Stewed Chicken

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Campbell's Kitchen

Enjoy the complex flavors of Moroccan food in a slow cooker dish with Swanson®Chicken Stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion, raisins and chicken thighs.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 51.9g
  • 17%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet


  1. Stir the stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion and raisins in a 6-quart slow cooker. Add the chicken and turn to coat.
  2. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
  3. Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.
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This is a four star recipe that with a few tweaks definitely has five star potential. Here's what I did to mine: First I added salt to the stew. The chicken stock has 33% less sodium and unfortunately if you don't add it while the dish is cooking, it suffers. Just be careful not to oversalt. I served the stew over steamed white rice and then toasted some pecans in butter and brown sugar and drizzled that over the top, it really brings all the flavors together. Mmmm, yummy!!!


Delicious and super easy to make. I followed the recipe and added a diced sweet potato. I also served with bread as others recommended which was a good idea.


The Moroccan Stewed Chicken was great!!! I took the Chicken out and made a roux to make it a thick sauce instead of a stew.... Escellent...