A bowl of golden Moroccan chicken and chickpea stew garnished with cilantro, next to small bowls of turmeric, cinnamon sticks, and ginger.

Slow Cooker Moroccan Chicken & Chickpea Stew

Spicy Organic Team
Spicy Organic Recipes · Slow Cooker

Slow Cooker Moroccan Chicken & Chickpea Stew

Golden turmeric, warm cinnamon, and a touch of chili flake heat turn simple chicken thighs into a fragrant, hands-off stew. Load the slow cooker in the morning and come home to a dinner the whole table will fight over.

Prep 15 min Cook 6 hrs (low) Serves 6 Heat Mild 🌶
Ingredients

What You'll Need

A short spice toast at the start unlocks flavor that would otherwise stay muted through a long, slow simmer.

The Spice Base

The Stew

  • 2 lbs boneless skinless chicken thighs
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 1 medium onion, sliced
  • 2 medium carrots, sliced
  • 2 cups chicken broth
  • 2 tbsp olive oil
  • 1/4 cup chopped dried apricots (optional, for a hint of sweetness)
  • Fresh cilantro and lemon wedges, for serving
Method

Step by Step

  1. Toast the spices

    Warm olive oil in a skillet over medium heat and stir in the turmeric, ginger, coriander, and chili flakes for about 60 seconds, just until fragrant. Scrape the mixture into the slow cooker.

  2. Layer the stew

    Add the chicken thighs, chickpeas, diced tomatoes, onion, carrots, garlic granules, onion granules, cinnamon sticks, and bay leaves right on top of the toasted spices.

  3. Add broth and salt

    Pour in the chicken broth and sprinkle with Himalayan pink salt. Stir gently so everything is evenly coated, tucking the cinnamon sticks and bay leaves down into the liquid.

  4. Slow cook

    Cover and cook on low for 6 hours or on high for 3 to 4 hours, until the chicken is completely tender and shreds easily with a fork.

  5. Shred and finish

    Fish out the cinnamon sticks and bay leaves and discard. Shred the chicken right in the pot using two forks, then stir in the dried apricots if you'd like a touch of sweetness against the warm spices.

  6. Serve

    Spoon the stew over warm couscous or rice. Finish each bowl with a scatter of fresh cilantro and a squeeze of lemon at the table.

Chef's Tip

If your slow cooker runs hot, check the stew at the 5-hour mark on low — chicken thighs can go from tender to stringy if left too long once fully cooked.

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The Spices Behind the Stew

Turmeric Powdergives the broth its golden color and base flavor Ginger Powderadds warm, slightly peppery depth Coriander Powderbrings citrusy, earthy background notes Red Chili Flakesa gentle kick of heat throughout Ceylon Cinnamon Sticksinfuses sweet, delicate spice while simmering Garlic Granulesbuilds savory backbone without chopping Onion Granulesrounds out the aromatic base Bay Leavesadds subtle herbal complexity to the broth
FAQ

Common Questions

Can I use chicken breasts instead of thighs?

Yes, though thighs hold up better to long slow cooking and stay juicier. If using breasts, check for tenderness starting around the 4-hour mark on low.

Is this stew very spicy?

No, it's mild by design. The red chili flakes add warmth rather than heat, so it's family-friendly. Add extra flakes at the table if you want more kick.

Can I make this on the stovetop instead?

Absolutely. Simmer covered on low for about 1.5 hours after browning the chicken and toasting the spices, stirring occasionally until the chicken is tender.

What should I serve with this stew?

Couscous or rice are classic, but crusty bread, flatbread, or a simple green salad all work well alongside it.

Can I freeze leftovers?

Yes, this stew freezes nicely for up to three months. Cool completely, then store in an airtight container and reheat gently on the stove.

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