Slow Cooker Moroccan Chicken Soup

Name: Slow Cooker Moroccan Chicken Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6 servings
Ingredients: 1 pound chicken thighs (boneless, skinless); 4 garlic cloves (minced); 1/2 of a sweet onion (chopped); 1 medium red bell pepper (seeds removed, diced {about 1 cup}); 1 large carrot (peeled and chopped {about 1 cup}); 1 small butternut squash (peeled and cut into small cubes); 1 cup red lentils (rinsed until water runs clear); 1- 15 ounce chickpeas (drained and rinsed); 1- 15 ounce can of diced tomatoes; 1- 15 ounce can of tomato sauce; 3 cups chicken broth (low sodium); 1 teaspoon cumin; 1 teaspoon turmeric; 1 1/2 teaspoon coriander; 1/2 teaspoon paprika; 1/4 teaspoon cinnamon; 1/4 teaspoon cayenne red pepper {optional}; 1/4 teaspoon crushed red pepper {optional}; 2 teaspoons harissa paste {optional}; 1/2 teaspoon salt; 1/8 teaspoon black pepper

Slow Cooker Moroccan Chicken Soup brings together the warm rich spices of Morocco into a hearty soup packed with protein. This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices.

Prep20 min
Cook6 hr
Total6 hr 20 min
Makes6 servings
Calories516

Ingredients

6 servings

1 pound chicken thighs (boneless, skinless)
4 garlic cloves (minced)
1/2 of a sweet onion (chopped)
1 medium red bell pepper (seeds removed, diced {about 1 cup})
1 large carrot (peeled and chopped {about 1 cup})
1 small butternut squash (peeled and cut into small cubes)
1 cup red lentils (rinsed until water runs clear)
1- 15 ounce chickpeas (drained and rinsed)
1- 15 ounce can of diced tomatoes
1- 15 ounce can of tomato sauce
3 cups chicken broth (low sodium)
1 teaspoon cumin
1 teaspoon turmeric
1 1/2 teaspoon coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon cayenne red pepper {optional}
1/4 teaspoon crushed red pepper {optional}
2 teaspoons harissa paste {optional}
1/2 teaspoon salt
1/8 teaspoon black pepper

Method

1
Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well.
2
Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again.
3
Place the chicken thighs on top of the vegetable mixture.
4
Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours.
5
Remove chicken and shred and return to the slow cooker. Mix well.
6
Serve warm with Greek yogurt, cilantro and parsley and crushed red pepper flakes.

Notes

To help the flavors develop start by heating a large skillet over medium high heat. Heat 2 Tablespoons olive oil and add the onion and garlic along with the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper. Sauté until the onion is soft and the spices are fragrant. At this point add the onion mixture into the slow cooker and add the remaining ingredients from there. You can modify the vegetables in this recipe to you liking. If you don't love butternut squash feel free to leave it out. The soup will just be more broth and less hearty. If you want you can add things like zucchini, celery, chunks of potato or a different color bell pepper. I used chickpeas in this recipe but you can also use a different bean, like white beans. You can play with the spices to your liking. I like my soup rich with flavor and spice. Feel free to leave out the crushed red pepper, harissa paste and the cayenne pepper if you want less spice.