Slow Cooker Moroccan Chicken & Vegetables

4 of 5 (4)
member ratings
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 176.7
  • Total Fat: 3.3 g
  • Cholesterol: 57.3 mg
  • Sodium: 191.0 mg
  • Total Carbs: 19.8 g
  • Dietary Fiber: 4.3 g
  • Protein: 17.0 g

View full nutritional breakdown of Slow Cooker Moroccan Chicken & Vegetables calories by ingredient


Just add couscous or brown rice for a complete & healthy meal Just add couscous or brown rice for a complete & healthy meal
Number of Servings: 10


    10 skinless Chicken thighs with or without bones
    2 onions thinly sliced
    1 acorn squash peeled, seeded and quartered
    4 medium carrots 1/2 " slices
    4 cloves garlic minced
    2 3/4 cups water
    3/4 tsp salt
    3/4 tsp freshly ground back pepper
    3/4 tsp cinnamon
    3/4 tsp ground ginger
    3/4 tsp madras curry powder

    2 cups cooked chick peas (garbanzo beans)
    1/3 cup raisins


Mix salt, pepper & spices in a small dish. Set aside.
Cut acorn squash in half length-wise and cut each section into 3 making rather large chunks.
Place squash carrots, onions, and minced garlic in slow cooker. Sprinkle with 1/2 the spice mixture. Place chicken thighs over vegetables and sprinkle with remaining spice mixture. Pour the 2 3/4 cups of water over all and cook 6 to 7 hours on low (200 degrees).
When chicken is cooked add the chick peas and cinnamon. Recover and heat for additional 30 minutes.
Serve with brown rice or couscous.
Rice and couscous are not included in the nutritional info for this recipe.

Number of Servings: 10

Recipe submitted by SparkPeople user SINDURA.

Member Ratings For This Recipe

  • no profile photo

    Very Good
    1 of 1 people found this review helpful
    The flavors in this recipe are fabulous! There was a little too much liquid for my taste, I think next time I make it I will cut the water in half. Thanks for the yummy meal! - 11/19/08

  • no profile photo

    This was delicious! I don't have a slow cooker. I sauteed the onions, carrots, and garlic and cooked the squash before-hand. Then I cooked it all with the chicken and just enough water to give it a sauce. It was easy and fantastic. Thanks for sharing it! - 12/22/09

  • no profile photo

    Very Good
    fast easy and tasty , i made it twice once i subtitute the ecorn with zuccini we loved , yummy - 5/22/08