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Middle Eastern Stew - Crock Pot (Slow Cooker)

Middle Eastern Stew - Crock Pot (Slow Cooker)

Calories 305 (26% from fat)
Fat 8.8 gram
Saturated Fat 1.5 gram
Trans Fat 0 gram
Cholesterol 103 mg.
Sodium 307 mg.
Carb. 26 gram
Fiber 3.4 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 33 gram


2 Tbsp. olive oil

1 pound boneless, skinless chicken breast, cubed

1 pound boneless, skinless chicken thighs, cubed

6 cups of onion, thinly sliced

2 cloves (2 tsp.) garlic, minced

1/4 cup dried apricots, chopped

1/4 cup raisins

2 cups reduced sodium chicken broth

2 Tbsp. no salt added tomato paste

2 Tbsp. Lemon juice

2 Tbsp. whole wheat flour

1 1/2 tsp. ground cumin

1 1/2 tsp. ground ginger

1 1/2 tsp. ground cinnamon

1 cup water

The original version of this recipe used only chicken thighs. By using half thighs and half breasts, it still has the delicious tender taste while cutting out 11 grams of fat. Serve with a hearty slice of whole wheat bread for dipping.

1. Heat olive oil in a non-stick pan over medium-high heat. Add the chicken and cook until it's no longer pink, approximately 4 minutes. Then put the chicken in a 4-5 quart crock pot.

2. Spread the onions, garlic, apricots and raisins over top the chicken.

3. In a mixing bowl whisk together the chicken broth, tomato paste, lemon juice, flour, cumin, ginger, cinnamon and water until combined. Pour the mixture over top the chicken in the crock pot.

4. Cover the crock pot and cook on high for 4.5 to 5 hours.

Yield: 6 Servings - Approximately 1 1/4 Cups Per Serving

Middle Eastern Stew - Crock Pot (Slow Cooker) 

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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