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Slow-Cooker Sweet-and-Spicy Chicken

  • Prep:
  • Total Time:
  • Servings: 6
Slow-Cooker Sweet-and-Spicy Chicken

Source: Everyday Food, March 2012


  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 4 chicken leg quarters (2 1/2 pounds total)
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, cut into 1/2-inch wedges (root end left intact)
  • 3 garlic cloves, minced
  • 3-inch piece peeled fresh ginger, sliced into rounds
  • 1 can (28 ounces) diced tomatoes
  • 1/2 cup raisins


  1. In a large zip-top bag, combine cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper; add chicken and toss to coat. In a large skillet, heat oil over medium-high. Cook chicken, skin side down, until golden, about 4 minutes; flip and cook 2 minutes.

  2. In a 5-to-6-quart slow cooker, place onion, garlic, and ginger. Add chicken, skin side up, then top with tomatoes and their liquid and raisins. Cover and cook on high until chicken is tender, 3 1/2 hours (or 6 hours on low).

Reviews (9)

  • Mhflrldy 24 Oct, 2014

    Delicious, easy and everyone, especially husband, asked for it to be created again. I also like spicier so added
    extra of each spice recommended. Served with jasmine rice and light salad. Huge Martha fan, keep up the
    excellent magazine and recipes.

  • mrrria 20 Oct, 2014

    This was delicious, but definitely sweet and not at all spicy. The ratio of chicken to other stuff was too high - had to throw away a lot of toppings. Will increase the amount of chicken I use next time, and probably add cayenne as others have suggested. Make sure you get the chicken crispy on the outside before putting it in the slow cooker. Timing was perfect and cooked all the way through in my 7 quart crock pot. The husband thoroughly enjoyed. Will make again with the adjustments mentioned.

  • JeremyR 9 Nov, 2013

    Thanks Edmund2 for the dutch oven advice. As I do not have a slow cooker I am going to give the dutch oven a try. Note to Martha et al: having a dutch oven option for slow cooker recipes would be a great help as the recipes seem as though converting from slow cooker to dutch oven would be simple enough, I am just not sure if there is a formula for conversion, ie. time, temp, method etc.

  • LauraCYW 9 May, 2013

    This recipe was excellent. I took the advice of another reviewer and added a tsp of cayenne pepper. Really delicious and so easy. I will definitely make it again!!

  • edmund2 13 Feb, 2013

    I reviewed this positively before, but since then I've made it again and have another comment. Last week I made it with more chicken poundage (than the recipe calls for), and the spices, tomatoes, etc. weren't enough. Be sure your 4 chicken legs are small enough, or only use three, or increase the other ingredients.

  • RAB 12 Feb, 2013

    Thought this was supposed to be spicy, very bland, needs some cayene or something.

  • edmund2 1 Feb, 2013

    I've made this several times now, and it always turns out excellent, with a good flavor that's not too overpowering for those who are not used to lots of exotic spice. You can also make it in a dutch oven instead of a crock pot--at Step 1, cook chicken in oil in dutch oven till golden, then at Step 2 add everything else to dutch oven and cook at 350 for an hour or two (or more), until the chicken is tender.

  • JillyP 14 Jan, 2013

    I was so excited to try this recipe, but unfortunately it turned out much too bland for our taste. I will not be attempting this one again.

  • kenoragirl 26 Nov, 2012

    I thought I had cumin, but when I got home, I was out. I used Chinese five spice instead and lots of it. It was super good. I would imagine the cumin would be good, but I suggest trying the five spice! Yum!

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