Slow Cooker Chicken and Artichoke Tagine Recipe
Prep Time:
10 minutes
Cook Time:
6 hours
Servings:
6 servings
Ingredients
  • 1 cup low-sodium chicken broth
  • 3 tablespoons lemon juice
  • 1 tablespoon harissa
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • ½ medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 6 boneless skinless chicken thighs (about 1 ½ pounds)
  • 12 ounces baby carrots
  • 1 (10-ounce) jar roasted red peppers, drained and cut into bite-size pieces
  • 1 (14-ounce) can quartered artichoke hearts
  • ½ cup canned chickpeas
Directions
  1. In a medium bowl, whisk together chicken broth, lemon juice, harissa, turmeric, cumin, cinnamon, salt, and pepper. Set aside.
  2. Add olive oil to a medium skillet over medium heat, then add onion and saute until translucent, about 5 minutes.
  3. Add garlic and cook for another minute until fragrant. Remove pan from heat.
  4. Add chicken thighs, onion and garlic mixture, carrots, red peppers, and artichokes to a 4-6 quart slow cooker.
  5. Pour chicken broth mixture over the chicken and vegetables. Cover and slow cook on low for 5 hours.
  6. Add chickpeas to the slow cooker and continue cooking for another 30 minutes to 1 hour.
  7. Sprinkle with fresh parsley, if desired, before serving.