Filled with tender chicken and warm spices, this slow cooker Moroccan chicken is easy to make and full of flavor. Prep it in the morning and come home to a delicious and stress-free weeknight dinner.
Transport your taste buds to North Africa with this irresistible slow cooker Moroccan chicken recipe! Inspired by a traditional tagine recipe, this dish balances sweet and savory flavors, combining tender, fall-off-the-bone chicken with aromatic spices and sweet apricots.
While cooking in a traditional tagine yields more authentic results, a crockpot is a convenient and effective substitute. The slow-cooking process allows the flavors to meld and create a rich and comforting stew that tastes like you spent all day in the kitchen, but requires minimal hands-on prep time.
Why You’ll Love It
- High in Protein – The combination of chicken and chickpeas gives this dish over 26 grams of protein per serving.
- Full of Fiber – With over 5 grams of fiber per serving when served with couscous, this dish is extra filling.
- Full of Flavor – The Moroccan spice mix fills this slow cooker recipe with flavor.
Ingredients + Substitutions
- Chicken Thighs – To add a source of protein. The recipe calls for chicken thighs, as I think they provide the best flavor and texture for this dish, but you can use chicken breasts if preferred. See the notes section of the recipe card for details.
- Chickpeas – To add some carbohydrates, fiber, and some plant-based protein.
- Spices – A combination of Moroccan spices to flavor the chicken. The recipe calls for a combination of ground ginger, paprika, cumin, cinnamon, and turmeric, but you can use a store-bought Moroccan spice mix if preferred. See the notes section of the recipe card for details.
- Onion + Garlic – To add flavor. The recipe calls for a whole onion and garlic cloves, but you can use onion powder and garlic powder if needed. See the notes section of the recipe card for details.
- Broth – To make the sauce. The recipe calls for chicken broth, but vegetable broth or water will also work well.
- Tomatoes – To thicken the sauce and add some veggies.
- Carrots – To add some veggies, micronutrients, and more fiber. I used whole carrots, but you can use baby carrots if needed. See the notes section of the recipe card for details.
- Lemon – A bit of lemon juice and lemon zest to balance the acidity. Traditional Moroccan chicken recipes call for preserved lemon, but this can be harder to find; hence, I opted for an alternative. However, you can certainly use it if preferred.
- Dried Apricots – To add a hint of sweetness and extra fiber. The recipe calls for dried apricots, but you can use other dried fruit, such as dried dates, raisins, or sultanas, if preferred.
- Couscous – To serve, although optional.
- Olive Oil – To sear the chicken and add some healthy fats.
- Salt + Pepper – To season.
Dietary Adaptions
To Make it Gluten-Free: Serve certified gluten-free broth.
To Make it Dairy-Free: No adaptations are needed; this recipe is dairy-free.
Red’s Nutrition Tip
Combining plant and animal protein in a recipe is a great way to increase the protein content of a meal with minimal effort. Not only are chicken thighs are high-protein, low-calorie food, but chickpeas are one of the best sources of plant-protein, and serving the dish over couscous, which is made from wheat and one of the highest protein grains, helps to make this slow-cooker Moroccan chicken a protein-packed meal.
Serving Suggestions
This crockpot Moroccan chicken is a balanced meal with protein, carbohydrates, fiber, and fat. It can be enjoyed on its own or adapted to suit your personal calorie or macro needs. For example:
- To make it higher in carbohydrates, serve it over cooked couscous, quinoa, or white rice.
- To make it higher in fiber, add an extra can of chickpeas to the recipe and/or serve it over brown rice.
- To make it low carb, serve it over cauliflower rice.
- To make it higher in fat, add 1 cup of green olives.
Storage + Reheating
To Refrigerate: Allow the Moroccan chicken to cool completely, transfer to an airtight container, and store in the refrigerator for up to 4days.
To Freeze: Once cooled, any leftovers can be stored in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat the slow-cooker Moroccan chicken in the oven at 350°F for 10-15 minutes or in the microwave for 2-3 minutes. If frozen, allow to thaw completely before reheating.
More Slow Cooker Chicken Recipes:
- Slow Cooker Chicken Stew
- Slow Cooker Butter Chicken
- Slow Cooker Tuscan Chicken
- Slow Cooker Shredded Chicken
Slow Cooker Moroccan Chicken
Savor the flavors of Morocco with this easy slow cooker Moroccan chicken recipe. Serve it over fluffy couscous for a delicious, nutritious, and high-protein dinner.
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Prep Time: 20 minutes -
Cook Time: 4 hours
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Total Time: 4 hours 20 minutes
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Yield: 8 servings 1x
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Category: Dinner
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Method: Slow Cooker
Prep Time:
Yield:
Category:
Method:Ingredients
- 2 tablespoons olive oil
- 2 pounds chicken thighs, boneless, skinless
- 1 onion, diced
- 2 carrots, peeled and sliced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground turmeric
- 1 teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 cup chicken broth
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 (14 ounce) can chickpeas, drained and rinsed
- 1 cup dried apricots
To Serve (optional):
- Couscous
- Fresh herbs, such as parsley, mint, or cilantro
- Sliced lemon
- Sliced almonds
Instructions
- Place the chicken thighs on a cutting board and season with salt and pepper on both sides.
- In a large pan, cast-iron skillet, or the slow cooker base (if it has a removable and stovetop-safe pot), warm the olive oil on medium-high heat, then add the chicken thighs, and cook for 2-3 minutes per side until a light brown crust forms. (This step is optional, but it provides much better flavor and texture.) Once cooked, transfer them to a plate and set aside.
- Add the remaining ingredients: diced onion, sliced carrots, minced garlic, paprika, cumin, coriander, ginger, cinnamon, turmeric, salt, lemon juice, lemon zest, chicken broth, diced tomatoes, tomato paste, chickpeas, and apricots, to the slow cooker and stir until well combined.
- Transfer the seared chicken thighs to the slow cooker, submerging them in the tomato mixture, then cover the slow cooker with a lid, and cook on high for 3-4 hours or on low for 6-8 hours.
- Optional: When 10 minutes remain on the cook time, prepare the couscous as per the package directions.
- Once the chicken is cooked, it can be served immediately over couscous with a sprinkle of fresh herbs, lemon slices, and/or sliced almonds on top, or cooled and stored in the fridge for up to 4 days or in the freezer for up to 3 months.
Notes
To Use Chicken Breasts: Swap the chicken thighs for 2 pounds of skinless, boneless chicken breast and prepare them as per instructions in step #1.
To Use Onion Powder: Swap the onion for 1 teaspoon of onion powder in step #3.
To Use Garlic Powder: Swap the garlic cloves for 1 teaspoon of garlic powder in step #3.
To Use a Moroccan Spice Mix: Omit the paprika, cumin, coriander, ginger, cinnamon, and turmeric, and use 1 1/2 tablespoons of Moroccan spice mix in step #3.
To Use Baby Carrots: Swap the whole carrots for 2 cups of baby carrots, thinly sliced, in step #3.
Nutrition
- Serving Size: 1 serving
- Calories: 282 calories
- Sugar: 12 grams
- Fat: 10 grams
- Carbohydrates: 24 grams
- Fiber: 5 grams
- Protein: 26 grams
So so good, Made it two weeks ago and again yesterday with left over turkey, excellent flavour and all around good for you recipe.
Thank-you for the time you put into making all
Thank you so much, Nancy! I’m so happy you like the recipes, many more to come. 🙂
This was really tasty and different to what we usually eat. It was also very easy to prepare. I like that there are all the options for substitution in case I couldn’t find or forgot something.
Thanks, Lisa 🙂