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Slow Cooker Apricot Chicken Stew
Slow Cooker Apricot Chicken Stew
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Prep Time:
5 minutes
Cook Time:
250 minutes
Total Time:
315 minutes
Delicious Slow Cooker Chicken Apricot Stew: A burst of flavor for your taste buds.
Ingredients:
  • 3 pounds bone in chicken thighs
  • 1 yellow onion, thinly sliced
  • 1 1/2 cups chermoula, store-bought or homemade
  • 1 1/2 cups chicken stock, store-bought or homemade
  • 1 large bunch lacinato kale, chiffonade
  • 1 cup chopped dried apricots
Instructions:
  • Prepare the chicken marinade by mixing chicken thighs, onion, and chermoula in a large bowl until well combined. Cover the bowl with plastic wrap and refrigerate for at least one hour, or overnight for best results.
  • Sear marinated chicken and onions then transfer to slow cooker: Take the marinated chicken out of the fridge. Heat a large skillet over medium-high heat. Sauté the chicken thighs and onions in two batches for about 5 minutes on each side until the chicken skin is golden brown and the onions are translucent. Place the seared chicken and onions in the slow cooker, ensuring to discard any excess fat from the skillet. Keep the extra marinade for use in the slow cooker.
  • Combine in the slow cooker: Pour in the chicken stock, kale, apricots, and any remaining chermoula marinade from the mixing bowl to join the chicken and onions.
  • Slow cook the chicken covered on low for 4 hours, until it is opaque and tender enough to effortlessly fall off the bone.
  • Presentation: Arrange the flavorful chicken over a bed of couscous, rice, or any preferred grain of your choice.

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