CROCKPOT ~ Moroccan Chicken

I love cooking with Chicken Thighs, you can get a huge pack for cheap and the meat has more flavor! This is one of my (& Scott's) favorite Crock pot recipes to date. Ill be cooking this tonight! If your not a prune lover (like me) do not fore go them in this recipe. They make a difference in flavor and are very good in this dish!

*** Crockpot Tip when cooking with bone in chicken - ALWAYS boil the chicken first in a pot until it is ALL WHITE on the outside. Do not cook it all the way, just zap it on the outside. This will eliminate a lot of the oils that come out when cooking them in the crockpot.

8 Chicken Thighs (bone-in)
1 Onion coarsely chopped
3/4 Cup Pitted Prunes
1 bag baby carrots
1 (14 oz.) can Chicken Broth
3 tsp Curry Powder
2 tsp Ground Cinnamon
1/2 tsp Salt


Place Prunes/Carrots/Chkn Broth/Onion in bottom of Crock pot. Mix Curry/Cinnamon/Salt in a small bowl. Pull skin off Thighs and lightly sprinkle seasoning mix over each thigh, you might have some left over. Place Chkn thighs on top in the Crock pot as evenly as possible. Cook on High for 4 to 5 hours (or) Low for 8 to 10 hours - I prefer the taste and texture when its on Low.

* To make this meal more hearty, I cook rice in chicken broth on the stove and poor this meal over the rice in a bowl. Add some large buttermilk biscuits for dipping and your good to go!

Luke loves it, the chicken tastes sweet and he loves carrots, onions & prunes! Logan would prefer a turkey dog to this :)