6 hrs, 40 minsBatch Meal

Slow cooker Moroccan chicken & root vegetable stew

Makes: enough for three meals
Makes: enough for three meals


  • 9 carrots
  • 3 rutabagas
  • 9 oz dried apricots
  • 1 ½ yellow onions
  • 1 tbsp cumin
  • 1 ½ tsp ground coriander
  • 1 tbsp cinnamon
  • 3 tbsp minced garlic
  • ¾ tsp cayenne
  • 1 ½ tbsp coconut oil
  • 24 chicken thighs
  • 6 cups chicken broth


    To do ahead:

  1. Peel and dice carrot and rutabaga. Dice dried apricots. Place in the bottom of a slow cooker.

  2. Peel and dice onion. Combine cumin, ground coriander, cinnamon, garlic and cayenne in a bowl.

  3. Heat coconut oil in a skillet over medium heat. Season chicken thigh with salt and pepper, then add to the pan. Cook 3 minutes on each side, then transfer to a slow cooker. (You may need to do this in batches if skillet is crowded.)

  4. Add onion to the empty skillet and cook 3 minutes, then add spice mixture and cook 1 minute, stirring. Remove from heat and stir in chicken broth. Pour over the chicken.

  5. Cook 6 to 8 hours on low.

  6. At mealtime:

  7. Spoon stew into bowls and enjoy!