Tried and Liked: Slow-Cooker Spiced Chicken Stew with Carrots

As Martha says, “Moroccan spices and golden raisins enhance the carrots in this chicken stew.” The recipe says “Serves 4,” but we got 6 to 8 servings. We used baby carrots instead of peeling and cutting regular carrots, and made the spice mix with 1 tsp crushed garlic, 1 tsp cinnamon powder, and the ground cumin, salt, and pepper as directed. Definitely serve this dinner with the recommended couscous.

Follow the directions from Every Day Food.