Slow-Cooker Moroccan Chicken Stew

  • Serves: 2
  • Cook Time: 30 minutes
  • 1 teaspoon Ras el Hanout
  • Kosher salt
  • 4 pound bone-in chicken thighs, skins removed
  • 0.5 medium butternut squash, cut into 2" chunks
  • 1 package chickpeas, rinsed
  • 1 jar whole peeled tomatoes with juices, broken up with hands
  • 0.75 cup raisins
  • 8 medium carrots, cut into 1.5" pieces
  • 3 medium onions, halved and cut into wedges
  • 2 whole dried red chilis
  1. Combine the ras el hanout and 4 teaspoons salt in a small bowl. Season the chicken thighs with half the salt mixture in the bottom of a 5-quart slow cooker.
  2. In a large bowl, toss the squash, chickpeas, tomatoes, raisins, carrots, onions and chilis with the remaining spiced salt. Pour the vegetables over the chicken (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
  3. Spoon the vegetables and broth into bowls. Remove and discard the chicken bones and place the meat on top of the vegetables.