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Slow Cooker Chicken Tagine


1/2 cup dried apricots, cut into fourths

1/4 cup raisins

1 (15-ounce) can garbanzo beans, rinsed, drained

1 medium (1/2 cup) onion, sliced

1 medium (1 cup) red bell pepper, cut into 1-inch pieces

3 medium carrots, cut into 1-inch pieces

1 tablespoon white wine vinegar or cider vinegar

2 teaspoons paprika

1 teaspoon ground coriander

3/4 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

2 tablespoons Land O Lakes® Butter

1 1/4 pounds boneless skinless chicken breasts, cut into strips

1 1/4 cups chicken broth

2 tablespoons cornstarch


Hot cooked couscous, if desired

How to make

  1. STEP 1

    Serve chicken mixture with hot cooked couscous, if desired.

  2. STEP 2

    Place apricots, raisins, beans, onion, bell pepper and carrots in slow cooker. Sprinkle with vinegar, paprika, coriander, cumin, salt and cinnamon.

  3. STEP 3

    Melt butter in 12-inch skillet until sizzling; add chicken strips. Cook over medium-high heat, stirring occasionally, 4-5 minutes or until is chicken browned. Add chicken to slow cooker. Pour 1 cupchicken broth over ingredients in slow cooker.

  4. STEP 4

    Cover; cook on Low heat setting 5-6 hours, or on High heat setting 3-4 hours or until chicken is tender. Remove chicken from slow cooker; keep warm.

  5. STEP 5

    Combine remaining 1/4 cup chicken broth and cornstarch in bowl; stir with whisk until well mixed. Stir into mixture in slow cooker. Return chicken to slow cooker. Cover; cook on High heat setting 20-30 minutes or until juice is thickened.

Tip #1

Dried Turkish apricots come whole rather than halved. They’re moister and sweeter than the more common California dried apricots. Either version of the Vitamin A rich fruit will work well in this recipe.

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