Slow-Cooker Moroccan-Spiced Chicken

Name: Slow-Cooker Moroccan-Spiced Chicken
Prep time: 505 min
Cook time: 300 min
Total time: 805 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2.5 lb bone-in skinless chicken thighs; 1 tsp ground cumin; 0.5 tsp ground coriander; 0.5 tsp pumpkin pie spice; 0.5 tsp salt; 0.5 tsp pepper; 1.5 cup chicken broth; 1 can diced fire-roasted tomatoes (15 ounce); 1 can white kidney beans (15 ounce); 1 large sweet potato; 1 medium onion; 0.5 cup dried apricot

A dish of chicken, kidney beans and pumpkin pie spice, seasoned with cumin and slow-cooked.

13 hr 25 min · Serves 6 · Medium

Method

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Time: Prep 505 min · Cook 300 min · 805 min total
Difficulty: medium

1
In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
2
In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
3
Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.
300 min