This Slow Cooker Moroccan Chicken dinner is another super easy one that will have your house smelling amazing by the end of the day. And there's nothing wrong with getting out of your dinner rut with these tasty Moroccan flavors. This dish has been a family favorite of ours for many years, so I'm excited to share it with you today! Enjoy :)
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Slow Cooker Moroccan Chicken
Adapted from Cooking Light Magazine
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Servings: 6 people
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Ingredients
- ½ cup onion (diced)
- 1 ½ pounds chicken thighs (boneless and skinless)
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 cloves garlic (minced)
- 1 tablespoon ginger (fresh, peeled and minced)
- 1 can chickpeas (drained and rinsed)
- 1 cup chicken broth
- 1 cup apricots (dried and halved)
Instructions
- Put the diced onion in the bottom of the slow cooker and place the chicken on top.
- Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.
- Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
- Add the broth to the slow cooker and cook on low for 6 to 7 hours.
- Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Moroccan Chicken
Amount Per Serving
Calories 275
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 426mg19%
Potassium 366mg10%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 585IU12%
Vitamin C 7.1mg9%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.
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Rebekah Sherwood says
We made this once as written and agreed with many other comments that it needed more flavor. Tonight we made it with double spices and added 1 tsp turmeric. I also shredded the chicken and stirred it up with the sauce to add flavor to more of the chicken. We served it with rice. Definitely will make again! The flavors are really nice and the uniqueness of the dish was a fun change from normal. Thanks so much for all your recipes. We cook from your website all the time!
Carol says
This was so bad I was the only one in the family who would even eat it. It was probably good before I added a cup of sugar (apricots). It’s sickeningly sweet. The only thing I’ve made in years that I will throw away.
LTS says
I double the spices and add 1 teaspoon tumeric. I put the spices on the chicken and chickpeas the night before. We love this recipe!
Adarsh says
Nice Recipe...!!!
we follow all instruction which is given by you in the recipe. Delicious..!!! Really enjoyed.
Maria says
This was pretty good for how easy it was. Wish I had read the reviews before making it, because it really needed turmeric.
Maria says
Also, I served it with brown rice pilaf, because I do not understand how shelf-stable, "whole" wheat pasta counts as real food. It isn't whole at all - it's merely white flour with the indigestible bran added back in (right?). The bran provides no more nutrients than the endosperm. I signed up for the sample meal plans on this site, but they call for things like Triscuits and pretzels. I am trying to quit eating nutitionally empty snack foods like that.
The sample meal plans require a ton of from-scratch baking, and yet the recipes all call for shelf-stable flour, which is not truly whole grain. This seems like a huge discrepancy with the whole point of the blog is, unless I am misunderstanding something? Please explain.
Jason Leake with 100 Days of Real Food says
Hi Maria - Whole-wheat pasta is made from whole-wheat. It is not white flour with germ added back. These posts explain more:
1) https://www.100daysofrealfood.com/understanding-grains/ 2) https://www.100daysofrealfood.com/nutrients-in-refined-vs-whole-grains/
christina says
Is there a way to get around using chicken broth?
Amy Taylor (comment moderator) says
You could use water of a veggie broth but it won't have as much flavor.
Penina says
Can this be made with bone in thighs instead?
Amy Taylor (comment moderator) says
Boneless work best unless you don't mind picking out the bones.
TeriB says
Delicious, I would add a bit more salt when cooking. Will do next time but, def a keeper :) This is my first recipe I've tried and I am impressed by the simplicity and tastiness of all the recipes. Yay 100 Days of Real Food!!
Kim says
This was delicious. I have tried many different recipes for making chicken thighs in the slow cooker, but never feel compelled to make any of them a second time. This is one that I would definitely make again. Based on other comments, I doubled the spices and added turmeric. It was just the right amount for our palettes. I didn't have dried apricots, so left those out, but still delicious.
Audrey denny says
Is it possible to make it over the stove instead of the crock pot?
Amy Taylor (comment moderator) says
Hi there. We've not tried. Maybe this will help: http://www.thekitchn.com/can-i-convert-slow-cooker-recipes-to-stove-top-227609.