Slow-Cooker Moroccan Turkey Stew

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Pretty and delicious! Used the low setting for about 5 hours and it was perfect. My local market had turkey London broil which I cut into easy chunks. LOVE the cilantro sauce!

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It tastes like the Moroccan couscous from the FN cookbook - tasty and sweet. I think the raisins and apricots mostly account for this. I followed other reviewers and added a tsp each of cinnamon and coriander, and a tsp of red pepper flakes instead of chilis, though I should have used more as only a couple of bites had heat. I also halved the recipe and can say it would comfortably feed 4. Other than that, followed the recipe as directed. It's not nearly as soupy as the photo indicates but I liked it that way, and it transitions more easily to the leftover burritos mentioned in the cookbook. Not sure how some people had hard carrots - I subbed 8 baby carrots for one regular carrot (32 total and they came out perfect so maybe that makes a difference? Definitely make sure the squash is in 2 inch chunks. They seem too big at first but they get soft and break down without being soggy after the cook time is over. If you cut them any smaller than that, I have no doubt they'd turn to mush.

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I gave it 5 stars, but I made quite a few changes based on my families preferences. My version came out very tasty.

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Overall, I would give this recipe 4.5 stars. After reading others' reviews, I used 2.5 onions. My grocery store didn't have turkey thighs, so I used 6 turkey drumsticks (a little over 5 lbs. This is a recipe that needs to be checked throughout cooking. At the very beginning, I added about 1/2 cup of water with everything.

I cooked the stew on low for about 4 hours, carefully stirred the veggies on top pouring some of the juices over them, then high for about 2 hours. After 6 hours total, I removed the fruits and veggies as they were already tender, and I didn't want them to get mushy. After about another 30-40 minutes, the meat was done and I removed the bones. We ate this over jasmine rice with the cilantro/parsley topping and served with a wedge of lemon. The flavor was not too sweet, a little smoky with the turkey, and I liked the different notes the veggies added, especially the butternut squash, carrots, and chickpeas. Makes about 8 servings.

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I was not a fan, it was mushy and sweet... yuck

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Yum! I used 5 carrots instead of the 8 and chicken instead of turkey. I also served the stew over Basmati rice and with garlic naan. I will definitely make this dish again!

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I loved this dish. I'm not one to follow the recipe exactly, so I put two red onions instead of three, used crushed tomatoes and 6 carrots cut smaller, so they wouldn't be as crunchy, and used fresh peppers instead of dried. It turned out amazing, I didn't mind the sweetness, because the ciltanro sauce cut that for me. And I served it with fresh Rosemary-Sea Salt bread I got from Wegmans. I will be making this dish again....

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Good and healthy too. It was a little on the sweet side but the parsley/cilantro sauce and spice balanced out the sweetness, definitely make the herb sauce. Made quite a bit more than 6 servings. Next time, less apricots and raisins and more spice!

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I had hoped for better. I was sweet, a bit to much so at times, but nothing really balanced it. I was sadly disappointed.

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It should have minus stars as it was so terrible that I threw it away. 3 raw onions in a crock-pot recipe equals total raw onion flavor. One hour after squeezing all that food into the pot, I opened the lid, whiffed, and immediately pulled out all of the onions I could see. At the end of cooking time, the carrots were still too crunchy while the squash towards the bottom was totally mushy. I pulled out the turkey and tasted it. What a mistake!! An entire box of altoids throughout the day couldn't get that onion taste out of my mouth. I tossed it all.