Slow Cooked Moroccan Chicken

An easy main dish recipe that perfectly blends slow cooked chicken thighs with plums, baby carrots, and onions.

Slow Cooked Moroccan Chicken + enlarge image
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110 users rated this recipe an average rating of 4.0
Makes:
4 servings
Roast:
8 hrs to 10 hrs Low temp
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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)
    Per serving:
  • 255 kcal cal.,
  • 6 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 115 mg chol.,
  • 691 mg sodium,
  • 22 g carb.,
  • 4 g fiber,
  • 30 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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