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Slow Cooker Moroccan Stew


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  • 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



Step 1

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

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