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

by 17  people


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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 information
Per Serving: cal. (kcal) 255, Fat, total (g) 6, chol. (mg) 115, sat. fat (g) 1, carb. (g) 22, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, fiber (g) 4, pro. (g) 30, vit. A (IU) 7872, vit. C (mg) 4, sodium (mg) 691, Potassium (mg) 660, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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