The chicken, sweet potato and chickpeas all contribute to the nice textured bite of this slow-cooker stew.
And the tomato broth takes it to the next level.
When eating, you’ll want to have a toasted baguette at the ready to soak it all up.
Sprinkle the chicken thighs evenly with the spice mixture.
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high.
Add half of the chicken to the skillet; cook until browned on 1 side, about 5 minutes.
Turn the chicken over, and cook 1 minute.
Transfer the chicken to a 5- to 6-quart slow cooker.
Repeat the procedure with the remaining oil and chicken.
Transfer the onion mixture to the slow cooker.
Stir the sweet potato into the slow cooker.
Using kitchen scissors, chop the tomatoes in the can.
Stir the chopped tomatoes and tomato liquid, chickpeas, raisins, and salt into the slow cooker.
Cover and cook on LOW until the chicken is done and the vegetables are tender, about 5 hours.
Remove the chicken to a cutting board; cut or tear into bite-sized pieces.
Ladle the stew into bowls, and top with the cilantro, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
