Slow Cooker Moroccan Stew
- 2 tsp. ground cumin
- 1-1/2 tsp. cinnamon
- 1 tsp. salt
- 2 lbs. chicken thighs, cut into 1-1/2" pieces
- 1 lg. onion, chopped
- 3 small sweet potatoes, peeled, cut into 1-1/2" pieces
- 1/2 cup raisins
- 1 (14-1/2 oz. can) diced tomatoes w/ garlic
- 1 cup drained pimiento-stuffed spanish olives, halved crosswise
In bowl, combine cumin, cinnamon and salt. Add chicken pieces, toss until completely coated.
Place onion in bottom of 3-1/2 quart slow-cooker.
Top w/ sweet potatoes, then raisins.
Place chicken mix on top.
Pour tomatoes and their juices over top of chicken.
Cover, cook on low 8-10 hours. Just before serving, stir in olives