Slow Cooker Moroccan Chicken

Slow Cooker Moroccan Chicken

Author: Stephanie Kay

Made with chicken thighs, chickpeas and warming spices, this slow cooker Moroccan chicken is an easy recipe that is packed full of protein!

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Mains
  • Method: Slow Cooker
  • Cuisine: Moroccan
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  1. In a pan on medium-high heat, brown the chicken. Heat olive oil and add chicken to the pan and sear on both sides, about 3 minutes per side. Once browned, removed from pan and set aside.
  2. In the same pan, add the diced onion and minced garlic. Cook for 2-3 minute on medium heat until soft, ensuring that it does not burn.
  3. In the slow cooker, add the cooked onions and garlic to the bottom of the pan.
  4. Add can of diced tomatoes and spices. Stir gently to ensure the ingredients are well combined so that the spices cook evenly in the mixture.
  5. Add the chicken, laying it out evenly in the slow cooker, limiting overlap. Cover everything with broth.
  6. Turn slow cooker on low and allow to cook for 2 hours.
  7. After two hours of cooking, add the chickpeas and apricots. I added the apricots whole, but you could also chop them into small pieces if you like. Allow to cook for 1 hour more.
  8. After the final hour, uncover and give the stew a little stir to ensure all of the flavours are well mixed together.
  9. Serve on its own or with come chopped mint and/or cilantro.
  10. Enjoy!