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
Adapted from Cooking Light Magazine
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
- 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.
Recipe 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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Nice Recipe…!!!
we follow all instruction which is given by you in the recipe. Delicious..!!! Really enjoyed.
This was pretty good for how easy it was. Wish I had read the reviews before making it, because it really needed turmeric.
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.
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/
Is there a way to get around using chicken broth?
You could use water of a veggie broth but it won’t have as much flavor.
Can this be made with bone in thighs instead?
Boneless work best unless you don’t mind picking out the bones.
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!!
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.
Is it possible to make it over the stove instead of the crock pot?
Hi there. We’ve not tried. Maybe this will help: http://www.thekitchn.com/can-i-convert-slow-cooker-recipes-to-stove-top-227609.
Delicious! Always a hit with our family! I make it with all dried spices instead of fresh, and I serve it with brown rice and baked sweet potatoes
This dish smelled amazing. Even the 5-year old commented on the great aroma. BUT, it was super bland. I may try it again with more spice – maybe double. A good deal more salt and less liquid.
Made this for the first time this weekend. Smelled amazing all day long, but the chicken was missing something and I’m not sure what. It was sort of bland. I even made sure that the spices stayed on the chicken and were not rinsed off by the addition of the broth. That being said, the sauce with the chickpeas and apricots was amazing over rice. My guests raved about that!
For me, this recipe was just okay. There was too much liquid left in the pot, so it came out a little soupy. I also felt the cinnamon came on too strong (will use less if I make this again).
This recipe went down really well. Lovely and sweet with a good blend of spice. I chucked in a tin of tomatoes, used cayenne pepper spice instead of normal pepper and a very small amount of tomatoe and chilli chutney. Served up with roasted veg, couscous and garnished with pomegranate seeds- delicious! Guests loved it. Thank you Lisa!
This recipe is amazing. The flavors really come through, I’m recommending it to everyone! Thank you so much!
The chicken came out good and moist. I cooked it for 6 hours and served it over couscous with cooked carrots. While I think everything together was delicious, the broth and chickpeas weren’t as flavorful by themselves. Maybe because I pressed the spices into the chicken. Next time I’ll season the chickpeas too.
I’ve made this recipe a few times now and it is always a hit!
This was very bland. Tasted like boiled chicken. The only good part were the chickpeas.
Thanks for all the great recipes! Would it be possible to make this one using a whole chicken? Would you recommend any adjustments?
Hi Kaye. We’ve not tried this recipe with a whole chicken.
This recipe is a keeper!! Since I am by myself, I froze half and have been eating the rest. I have used over couscous and also pasta.
The spice mixture in this recipe was a nice change for me, though not everyone liked it as much as me. The leftovers provided for a couple of nice lunches to bring to work. I served over roasted mashed butternut squash one lunch and over quinoa for another lunch. I used prunes and they were delicious. I would make this again.
I found that about 5.5 hours was plenty of time for the chicken to cook and be extremely tender; any longer and I believe it would have been on the dry side. I used dried chickpeas and there was no need to presoak them. I also added prunes rather than apricots as that was what I had on hand. Very good recipe!