Photo of Moroccan slow-cooker stew by WW

Moroccan slow-cooker stew

Total Time
6 hr 20 min
15 min
6 hr 5 min
Though delicious on its own, our cumin-scented slow-cooker stew can please heartier appetites when served over whole-wheat couscous and sprinkled with minced cilantro. With only 15 minutes of prep time, it’s an easy dish to put together in the morning before the day starts and then let it slowly cook. You can arrive home with hot, cooked dinner ready to serve. Partially cooking a hard-shell squash like butternut squash makes it easier to peel. Pierce the gourd in several places with a fork, microwave on HIGH for 6 to 10 minutes, depending on size, and then peel. Top with plain Greek yogurt to help cut the spice or omit the red pepper flakes for a milder dish.


Cooking spray

1 spray(s)

Uncooked onion(s)

1 small, chopped


1 medium clove(s), minced

Uncooked carrot(s)

1 cup(s), baby

Raw butternut squash

1 medium, peeled, seeded and cut into 1/2-inch cubes

Canned crushed tomatoes

1 cup(s)

Vegetable broth

½ cup(s)

Ground cinnamon

¼ tsp

Ground cumin

½ tsp

Red pepper flakes

½ tsp

Canned chickpeas

15 oz, drained and rinsed

Table salt

½ tsp


  1. Coat a small skillet with cooking spray. Add onion and garlic; sauté for 5 minutes.
  2. Place squash in a 3-quart or larger slow cooker (crockpot). Add sauteed onion and garlic, carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.
  3. Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 1 1/3 cups per serving.