Slow Cooker Chicken with Spiced Carrots, Dried Apricots and Cilantro Pistachios

Name: Slow Cooker Chicken with Spiced Carrots, Dried Apricots and Cilantro Pistachios
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 1.5 lb boneless skinless chicken thighs; 14 oz carrots; 1 1/4 cups yellow onion; 4 cloves garlic; 3/4 cup dried apricots; 1 cup chicken broth; 2 tbsp tomato paste; 1 tbsp olive oil; 2 tbsp lemon juice; 1 tsp ground cumin; 3/4 tsp ground coriander; 1/4 tsp ground cinnamon; 3/4 tsp sweet paprika; 1 tsp salt; 1/2 tsp black pepper; 1/4 cup roasted pistachios; 1/3 cup fresh cilantro

An original slow-cooked chicken stew with carrots, onion, dried apricots, and warm spices, finished with pistachios and cilantro for contrast, texture, and freshness.

20 minPrep

360 minCook

380 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless skinless chicken thighs (cut en trozos large)
400 g carrots (en medias lunas gruesas)
180 g yellow onion (en pluma fina)
12 g garlic (chopped)
120 g dried apricots (cut por the mitad)
240 ml chicken broth (low sodium if possible)
30 g tomato paste
15 ml olive oil
30 ml lemon juice (freshly squeezed)
3 g ground cumin
2 g ground coriander
1 g ground cinnamon
2 g sweet paprika
6 g salt (or to taste)
1 g black pepper (freshly ground)
35 g roasted pistachios (chopped gruesos)
12 g fresh cilantro (chopped)

Nutrition facts

per serving

412 kcal

Calories

34 g

Protein

24 g

Carbs

22 g

Fat

4 g

Fiber

20 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Tree Nuts

Instructions

1
1. In a large bowl, mix the chicken with the olive oil, tomato paste, cumin, ground coriander, cinnamon, sweet paprika, salt, and black pepper until evenly coated.
2
2. Place the onion, carrots, garlic, and dried apricots in the base of the slow cooker. Arrange the seasoned chicken on top, then pour in the chicken broth and lemon juice.
3
3. Cover and cook on low for 6 hours, until the chicken is very tender and reaches a safe internal temperature of 74°C / 165°F.
4
4. Uncover and gently stir to combine the juices with the vegetables and apricots. If you want a slightly more concentrated sauce, cook for 20 more minutes on high.
5
5. Serve hot and finish each portion with the roasted pistachios and chopped fresh cilantro just before serving.

Chef tips

For deeper flavor, you can brown the chicken for 3 to 4 minutes before transferring it to the slow cooker. It is not required, but it adds pleasant roasted notes.

Substitutions

You can swap the pistachios for almonds if preferred. Fresh cilantro can be replaced with parsley, and chicken thighs can be replaced with breast meat, reducing the cooking time slightly to prevent drying out.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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