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.
What Does Paleo Mean?
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.
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.
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!!
Can this be made with bone in thighs instead?
Boneless work best unless you don’t mind picking out the bones.
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.
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.
Nice Recipe…!!!
we follow all instruction which is given by you in the recipe. Delicious..!!! Really enjoyed.