• 1 1/2 lb. butternut squash, (1 medium) peeled and cut into 2-inch chunks
  • 2 tomatoes, medium, coarsely chopped
  • 1 onion, medium, chopped
  • 2 garlic cloves, crushed with press
  • 15 to 19 oz. garbanzo beans, rinsed and drained
  • 1 c. chicken broth or vegetable broth for vegetarian
  • 1/3 c. raisins
  • 2 tsp. ground coriander
  • 2 tsp. ground cumin
  • 1/2 tsp ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 3.lb. chicken, thighs, bone-in skinless
  • 10 oz. couscous, plain
  • 1/2 c. olives, green, pitted

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Slow Cooker Chicken Tagine is a Moroccan stew that I got from a Good Housekeeping Magazine a few years ago, and it is full of delicious flavor!

  1. Combine squash, tomatoes, onion, garlic, beans, broth, and raisins in a 6 quart slow cooker.
  2. Separately combine coriander, cumin, cinnamon, salt, and ground black pepper.
  3. Rub the above spice mixture all over chicken thighs; place chicken on top of vegetable mixture.
  4. Cover. Cook on Low for 8 hours or on High for 4 hours.
  5. About 10 minutes before serving, prepare couscous as label directs.
  6. To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.

    Happy Crocking!

    For over 450 more Slow Cooker recipes, click here to get my eBook!

    XOXO,

    Jenn

    Crock Pot Chicken Tagine

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