Moroccan-Style Stewed Chicken30 Reviews
- Prep: 10 min
- Cook: 7 hr
- Ready In: 7 hr 10 min
“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.” - by Campbell's Kitchen
Original recipe yields 4 servings
- 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.
- Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
- Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.
Amount Per Serving (4 total)
- 425 cal
- 12.1 g
- 51.9 g
Based on a 2,000 calorie diet
Reviews (30)Rate This Recipe
"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 unfortunate..." See morely 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...." See more"
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