Slow Cooker/Instant Pot Moroccan Chicken Stew (Paleo,Whole30)

This Moroccan chicken stew has so many flavors it can’t help but fill your kitchen with an amazing aroma. Use your slow cooker or Instant Pot for this recipe.

I’ve said it before, I love Moroccan food. The flavors used are some of my favorites. This stew might be one of my most flavorful recipes you’ll find on this blog. It uses a homemade ras el hanout which is really the star of the dish. Ras el hanout is a common spice blend in North Africa that’s used on anything from meat to seafood to vegetables. You can find it online or at your local specialty store but it’s also fairly easy to make. I keep a batch in my pantry so I have it readily available.

Paleo and whole30 compliant! I used white sweet potatoes but you can use whatever potato fits your dietary needs. You can even omit them all together for a low-carb stew.

before

I like to use boneless, skinless chicken thighs but you can seriously use your preferred cut of ‘stew meat’. If you use chicken breast, lower the cook time by at least an hour since white meat doesn’t take as long to cook and is likely to dry out. This is a stew, not a soup. It’s come to my attention that a lot of people don’t know the difference. Stews do not have a lot of liquid. You can easily turn this into a soup by adding an additional 4-5 cups of low-sodium chicken broth. If you do this, you’ll need a large 5 to 6-quart slow cooker.

after

Slow Cooker/Instant Pot Moroccan Chicken Stew (Paleo,Whole30)

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• Author: Fit SlowCooker Queen
• Prep Time: 10 minutes
• Cook Time: 5 hours
• Total Time: 5 hours 10 minutes
• Yield: 4 1x

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Ingredients

• 2 lbs boneless skinless chicken thighs or breaths, cut into 1-inch pieces
• 1 lb. potatoes or sweet potatoes, peeled & chopped (I used white sweet potatoes)
• 1/2 cup low sodium chicken broth (use 1 cup for IP)
• 1/4 lb dates (or figs or prunes)
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, sliced
• 2 garlic cloves, minced
• 2–3 bay leaves
• 1–2 tbsp oil (for IP)

Ras el Hanout (use all)

1 tsp of the following:
Ginger
Cumin
Turmeric
Paprika
Red pepper flakes
1/2 tsp of the following:
Cinnamon
Coriander
Nutmeg
Cloves
Salt
Pepper

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Instructions

Slow Cooker

1. Add all ingredients to slow cooker. Stir to mix well.
2. Cook HIGH 3-5 low 6-7 hours.
3. Remove bay leaves before serving.

Instant Pot

1. Set Instant Pot to the high saute setting. Once hot, add oil, onion, garlic, carrots, and celery and cook, stirring occasionally, until tender, about 3-5 minutes.
2. Stir in 1 cup of broth. Deglaze the bottom by of the pressure cooker by scraping all the bits off off with a wooden spoon.
3. Stir in remaining ingredients, close and seal vent. Select high pressure, 12 minutes. Quick release pressure.
4. Remove bay leaves before serving.

I serve this over cauliflower rice but my husband prefers this over couscous. You don’t have to serve this over anything, you can eat it as-is if needed.

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