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Slow Cooker Moroccan Chicken with Butternut Squash

Chicken with Butternut Squash

I don’t brown / pre-cook when I use my slow cooker. I’m lazy but we’re happy. 

Ingredients

Scale
  • 6 chicken thighs, skinned
  • 10oz (300gr) butternut or other winter squash, cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tbs fresh ginger, minced
  • 1 tbs parsley
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp za’atar
  • 1/2 tsp sumac
  • 1/2 tsp cinnamon
  • 2 tbs tapioca
  • 1 cup (8oz, 240ml) chicken stock
  • 1 tbs Dijon-style mustard

Instructions

  • Combine squash, onion, garlic, ginger, herbs, spices and tapioca.
  • Put in the bottom of the slow cooker.
  • Top with chicken, fitting it in carefully.
  • Combine mustard and chicken stock. Pour over the chicken.
  • Cook on low, 6 hours. Stir once after 4 or 5 hours if possible
  • Remove chicken, vegetables to a platter and serve.

Notes

Tapioca makes an easy thickener for slow cooker recipes. If you prefer stir in 1 –  2 tbs cornstarch (maizena) dissolved 2 – 3 tbs water about 30 minutes before servings.
Use any winter squash you like.

Keywords: slow cooker, Moroccan chicken, butternut squash

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