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I first discovered tagines—Moroccan stews—when my oldest son was a baby, and I've loved them ever since. This slow-cooker chicken tagine recipe was the first version I tried making and, since I'm a mom with two active boys, it has stayed my preferred method. The pumpkin mixture is supposed to be thick, but if you like a thinner consistency, stir in 1/4 cup chicken broth before serving. —Necia Blundy, Bothell, Washington