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
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  • 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
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.
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 information

Per Serving: cal. (kcal) 255, Fat, total (g) 6, chol. (mg) 115, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, pro. (g) 30, vit. A (IU) 7871.62, vit. C (mg) 3.54, sodium (mg) 691, Potassium (mg) 660, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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