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Slow Cooked Moroccan Chicken

  • Servings: 4
  • Course: Main Dish

Reynolds Kitchens® Tips

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Ingredients

  • Reynolds® Slow Cooker Liner
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 8 oz. baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
  • 1/2 cup pitted dried plums (prunes)
  • 1 14-oz. can reduced-sodium chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1-1/4 tsp. curry powder
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon

Directions

Step 1

In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

Step 2

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon.

Step 3

Spoon some of the cooking juices on each serving.

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