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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.

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


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

Ingredients

Scale
  • 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
  • 23 bay leaves
  • 12 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


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.