Wednesday, October 13, 2010

Slow Cooked Moroccan Chicken from

Always on the hunt for more great recipes for the Crock-pot I came across this Moroccan-Style Chicken that my family loved. It is a little different than the typical American flavoring we are accustomed, too, but it is a fun ethnic food that we all enjoyed.
Slow Cooked Moroccan Chicken


  • 1 medium onion, coarsely chopped (1/2 cup)
  • 8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
  • 1/2 cup pitted dried plums (prunes)
  • 1 14-oz. can reduced-sodium chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1-1/4 tsp. curry powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon


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.

This recipe is not my own and can be found at

No comments:

Post a Comment