CLOSE
February 19, 2015
61 Comments

Slow Cooker Moroccan Chicken

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 :)

Slow Cooker Moroccan Chicken on 100 Days of #RealFood

Slow Cooker Moroccan Chicken on 100 Days of #RealFood

Slow Cooker Moroccan Chicken

Course: Main Course, Slow Cooker
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Adapted from Cooking Light Magazine
Print

Ingredients

  • 1/2 cup onion diced
  • 1 1/2 pounds chicken thighs boneless and skinless
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 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

  1. Put the diced onion in the bottom of the slow cooker and place the chicken on top.

  2. Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.

  3. Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
  4. Add the broth to the slow cooker and cook on low for 6 to 7 hours.
  5. 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.

Recipe Notes

We recommend organic ingredients when feasible.

 

Reader Interactions

61 Comments

  2. 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.

    Reply

  3. 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!!

    Reply

1 … 3 4 5

Show More Comments

Leave a Comment

Your email address will not be published. Required fields are marked *

Thank you for subscribing!
You will receive a subscription confirmation email shortly (check your junk mail or "promotions" tab if you don't see it) and will be redirected to your submitted comment in 5 seconds.
Sorry, there has been an error.
Please ensure you have entered your name and a valid email address and try again. If you still have trouble, please contact us at [email protected].

You May Also Like These

Sour Cream and Onion Chicken Salad from 100 Days of #RealFood
I've tried making chicken salad all different ways (even using the dreaded processed store bought mayo), and my older daughter has always claimed that she "doesn't like chicken salad." Well, that girl changed her mind super fast when one day I introduced this combination: Sour Cream and Onion Chicken Salad! This stuff is good with crackers, veggies, pretzels, and even just by itself. Trust me. Give it a go and you'll see what all the fuss is about!

Read More >
The Best Oven Baked Chicken Wings on 100 Days of #RealFood
So, I was working on a recipe for chicken wings when not long after I started, my husband basically took over. Just for the record my husband CAN cook, and I love it when he does - it just doesn't happen all that often anymore!

Read More >
Caprese Salad with Basil Pesto
This particular recipe is my favorite “salad” of all time. Maybe this is because it doesn’t contain any lettuce and I am not too much of a lettuce person. This variation of the caprese salad is especially fabulous with locally grown in-season tomatoes. I ate the one pictured last night, and fe

Read More >
Green Curry Shrimp Recipe from 100 Days of Real Food
To help ring in the New Year, we invited our (mostly Charlotte-based) blog team and their spouses over for a pot luck dinner on Saturday. Oddly enough though, the fun began weeks before anyone even arrived. As we started talking food details for our get together we quickly realized, in total, our group deals with quite a list of food allergies and aversions. And if we wanted a meal that everyone could eat we would have to adhere to the following list of (combined) constraints: No dairy/lactose No gluten No pork, beef, or lamb (only chicken or turkey) No seafood other than shrimp Now it's not very holiday-esque, but I have learned from cooking for another friend with gluten and dairy allergies...Asian cuisine is totally the way to go. Between the coconut-milk based sauces and dishes served over rice, the options are almost endless. So since I offered to provide the main course (and the alcohol!) I ended up settling on the below Green Curry Shrimp dish served over brown rice and topped with steamed sugar snap peas.

Read More >
My Most Used Dried Spices on 100 Days of Real Food
Dried spices can be somewhat of an investment, but having a decent variety on hand can be your arsenal for some good made-from-scratch real food cooking. So whether you're looking to beef up your collection or just get started all together, I'm sharing the spices I use the most and why.

Read More >

Copyright © 100 Days of Real Food | All rights reserved

Thank you for sharing!

Come check us out on Facebook or Instagram too!
Follow

Send this to a friend