Crock-Pot Moroccan Chicken And Lentils Recipe

Name: Crock-Pot Moroccan Chicken And Lentils
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 chicken thighs (bone-in, skin off); 1 teaspoon cornstarch; 1 small onion, sliced; 4 garlic cloves, sliced (to taste, or depending on how strong the garlic is); 1/2 lb brown lentils; 2 teaspoons paprika; 1 teaspoon cinnamon; 1 teaspoon turmeric; 1 1/2 teaspoons cumin; 1 teaspoon ground coriander; 2 cups chicken broth or 2 cups stock; salt; pepper; 1 teaspoon olive oil; nonstick cooking spray

Servings: persons

6 chicken thighs (bone-in, skin off)
1 teaspoon cornstarch
1 small onion, sliced
4 garlic cloves, sliced (to taste, or depending on how strong the garlic is)
1/2 lb brown lentils
2 teaspoons paprika
1 teaspoon cinnamon
1 teaspoon turmeric
1 1/2 teaspoons cumin
1 teaspoon ground coriander
2 cups chicken broth or 2 cups stock
salt
pepper
1 teaspoon olive oil
nonstick cooking spray

1
Spray the inside of the crock-pot with non-stick spray.
2
Use the onion slices to cover the bottom of the crock-pot, and then sprinkle the garlic slices on top. Sprinkle a small pinch of salt and pepper over the onions and garlic.
3
Rinse and pat dry the chicken thighs. Sprinkle with salt (lightly) and apply a thin dusting of cornstarch- rub in lightly.
4
Pre-heat a large non-stick skillet over medium high with the olive oil. Place chicken in pan with enough room for steam to escape. (You may have to brown in separate batches, depending on your pan and your chicken. You definitely don't want to crowd the pan; we are going for brown here, not steamed.) Cook until brown, about 3-5 minutes. Flip and brown on the other side. Remove from heat.
5
Mix the spices together in a small bowl. Sprinkle about 1/3 of the mix over the onions and garlic.
6
Place chicken in an even layer on top of onions in the crock-pot. Sprinkle 1/3 of the spices on the chicken.
7
Pour the lentils on top of the chicken and sprinkle the rest of the spices on top. Pour the chicken broth over the top, turn the crock-pot on high, and cover. Cook for about 4 hours.
8
I serve mine along with steamed couscous and roasted cauliflower.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 chicken thighs (bone-in, skin off), 1 teaspoon cornstarch, 1 small onion, sliced, 4 garlic cloves, sliced (to taste, or depending on how strong the garlic is), and more.

Yes, Crock-Pot Moroccan Chicken And Lentils falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crock-Pot Moroccan Chicken And Lentils

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions