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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What Does Paleo Mean?
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!
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/