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Crock Pot Chicken Tagine

Slow Cooker Chicken Tagine

  • Cooking Time:

    8 hours on Low, 4 hours on High
  • Servings:



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 chicken, thighs, bone-in skinless
10 oz. couscous, plain
1/2 c. olives, green, pitted

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.

To serve, fluff couscous with fork. Stir olives into chicken mixture. Serve chicken mixture over couscous.

Happy Crocking!

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Crock Pot Chicken Tagine

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11 years ago

I prefer black olives to green olives. Do you think it would change the recipe too radically to use them instead?

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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