Adapted from AllRecipes.com, this delicious, healthy, easy, budget-friendly, one-dish meal is one of our favorites and is perfect for the start of fall. What really makes this dish is the spice combination of onion, garlic, cumin, turmeric, salt, black pepper, parsley, and cinnamon. With chicken, onions, carrots, sweet potatoes, tomatoes, and garbanzo beans, it is similar to a stew but does not have all the liquid of what we think of as a traditional stew. It is more like chicken and vegetables with a thin, flavorful sauce. I like to serve it over couscous.
When I first saw the Slow Cooker Chicken Marrakesh recipe on AllRecipes, it peaked my curiosity. I had never had Moroccan inspired food, nor had I cooked with turmeric before. Also, up until this time I did not like cinnamon on anything other than sweets. So I wanted to try it but was nervous. However, since it was a super-easy, budget-friendly, and heathy, I gave it a go.
This dish taught me something. I learned that I can like the flavor of a well-balanced combination of spices even if I think I don’t like one particular spice. The flavor changes when all the other spices are combined together and have time to develop. The dish allows them to do that.
How to make this dish? Throw the chicken, onion, garlic, sweet potatoes, carrots, and garbanzo beans in a slow cooker. (OK. Don’t throw. Gently place them in the slow cooker. We don’t want any food fights. Well, the kids might; but I digress.) Next mix together in a small bowl the cumin, turmeric, cinnamon, parsley, salt and pepper. Sprinkle the spices on top of the ingredients in the slow cooker. Pour the can of diced tomatoes over the top. Cover and cook on low for about 3-1/2 hours. That’s all. It is that simple.
After about 3-1/2 hours of cooking and wonderful aromas coming from the kitchen, here came the taste test. I did not tell my husband what the dish was called or what spices were in it. I just let him taste it and decide for himself. And the verdict: He LOVED it! He said it was the best dish I ever made. And the good thing is I loved it too and have since made it several times; and now I share it with you.
It is your turn. Give it a try, and let me know how you like it.
- 1 onion, sliced
- 2 cloves garlic, minced
- 2 large carrots, peeled and diced
- 2 large sweet potatoes, peeled and diced
- 1 (15 ounce) can garbanzo beans, drained and rinsed
- 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoon ground turmeric
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- 2 teaspoon dried parsley
- 1 (14.5 ounce) can diced tomatoes
- Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.
- In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
- Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 3-1/2 to 4 hours.
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Love this recipe – wish I could reach through the screen and grab me a spoonful!
Easy, budget-friendly, colorful and chock-full of exotic flavors all in one dish? Not to mention, I am a mega crockpot addict! For sure, I know I will be trying this dish very soon!
Thanks Linda! Let me know if you try it! Thanks for visiting.
Could you sub the sweet potato for butternut squash? I’m allergic to sweet potatoes.
Hi Jessica, thank you for visiting. Yes. You could certainly use butternut squash instead of sweet potatoes.
This sounds amazing!!!
First- I noticed in your comments before the recipe, you said you cooked on low for 3 1/2 hours. Then, in the recipe, it says to cook on HIGH for 4-5 hours. Should this be cooked on high or low?
Second- I leave the house at 7am and get back at 5:45pm – is this recipe an option for me?? Looking for some good meals for this busy mama. Wondering if I can cook on low for low for 6 hours and let it stay on “warm” until I get home?
Thanks!
Thanks!
The original recipe says 4 to 5 hours. When I made it, it finished in about 3-1/2 hours on high. I have not cooked this for 11 hours to know how it would turnout. Some people have cooked it on low for 8 hours and added some chicken broth, and they said it turned out well. I would be worried the sweet potatoes would turn mushy. If you do make it, let me know how it turned out.