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Slow Cooked Moroccan Chicken
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Makes: 4 servings
Roast: 8 hrs to 10 hrsLow temp
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  • user reviews (10)
Slow Cooked Moroccan Chicken
Ingredients
  • 1
    medium onion, coarsely chopped (1/2 cup)
  • 8
    ounces baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
  • 1/2
    cup pitted dried plums (prunes)
  • 1
    14 ounce can reduced-sodium chicken broth
  • 8
    bone-in chicken thighs, skinned
  • 1 1/4
    teaspoons curry powder
  • 1/2
    teaspoon salt
  • 1/2
    teaspoon ground cinnamon
Directions

1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.

Nutrition Facts (Slow Cooked Moroccan Chicken)
  • Servings Per Recipe 4,
  • Calories 255,
  • Protein (gm) 30,
  • Carbohydrate (gm) 22,
  • Fat, total (gm) 6,
  • Cholesterol (mg) 115,
  • Saturated fat (gm) 1,
  • Monosaturated fat (gm) 2,
  • Polyunsaturated fat (gm) 1,
  • Dietary Fiber, total (gm) 4,
  • Vitamin A (IU) 7872,
  • Vitamin C (mg) 4,
  • Sodium (mg) 691,
  • Potassium (mg) 660,
  • Calcium (DV %) 50,
  • Iron (DV %) 2,
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (10)
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jen.kirsten wrote:

I made this once before and will be making it again tomorrow. I love the simplicity of the recipe and the end result is so delicious! The spices marry together well and the chicken is so tender when it comes out. I usually don't eat dark meat and I ate every bite of this on my plate since it was so good. We served ours over some rice and it made for a very filling meal.

1/17/2012 11:10:02 PM Report Abuse
thedarks wrote:

YUM! Used non-sorbate pitted prunes and boneless thighs, cooked on low for 10 hours, and it turned out delicious! I lightly mixed it about 1/2-way to ensure everything was coated with the sauce. I will make brown rice to put this over for leftover dinner tomorrow.

12/26/2011 08:20:47 PM Report Abuse
blbensinger wrote:

I agree with lgk1000 - I made this for the first time last night and it came out awesome! I did omit the prunes I didn't want the extra sweetness and served it on yellow rice...delich! A total keeper - thanks again BHG team for bringing home cooks great ideas for the whole family.

10/27/2011 09:09:18 AM Report Abuse
lgk1000 wrote:

I love this dish! I've made it several times now and passed the recipe on to family members because I thought it was so great. It's very simple to make and tastes amazing! Also, I halved the recipe because I have a smaller slow cooker and I did not have any problems.

5/10/2010 11:34:36 AM Report Abuse
marla516 wrote:

Good and easy to prepare.

3/14/2010 07:31:30 AM Report Abuse
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