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Home » Recipes

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

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Slow Cooker Moroccan Chicken

Slow Cooker Moroccan Chicken

Adapted from Cooking Light Magazine
21 Reviews / 4 Average
Prep Time: 10 minutes mins
Cook Time: 6 hours hrs
Total Time: 6 hours hrs 10 minutes mins
Course: Dinner
Cuisine: Moroccan
Method: Slow Cooker
Diet: Dairy Free, Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
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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5.0K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Rebekah Sherwood says

    September 10, 2020 at 10:31 pm

    4 stars
    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!

    Reply
  2. Carol says

    July 28, 2020 at 9:08 pm

    1 star
    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.

    Reply
  3. LTS says

    June 04, 2020 at 8:03 am

    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!

    Reply
  4. Adarsh says

    July 05, 2018 at 12:59 am

    4 stars
    Nice Recipe...!!!
    we follow all instruction which is given by you in the recipe. Delicious..!!! Really enjoyed.

    Reply
  5. Maria says

    May 30, 2018 at 8:36 am

    4 stars
    This was pretty good for how easy it was. Wish I had read the reviews before making it, because it really needed turmeric.

    Reply
    • Maria says

      May 30, 2018 at 8:48 am

      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.

      Reply
      • Jason Leake with 100 Days of Real Food says

        December 11, 2019 at 4:41 pm

        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/

  6. christina says

    January 30, 2018 at 8:35 am

    Is there a way to get around using chicken broth?

    Reply
    • Amy Taylor (comment moderator) says

      February 07, 2018 at 12:10 pm

      You could use water of a veggie broth but it won't have as much flavor.

      Reply
  7. Penina says

    July 14, 2017 at 9:27 pm

    Can this be made with bone in thighs instead?

    Reply
    • Amy Taylor (comment moderator) says

      February 07, 2018 at 12:10 pm

      Boneless work best unless you don't mind picking out the bones.

      Reply
  8. TeriB says

    May 25, 2017 at 12:36 pm

    5 stars
    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
  9. Kim says

    January 25, 2017 at 1:59 pm

    4 stars
    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
  10. Audrey denny says

    August 16, 2016 at 8:12 am

    Is it possible to make it over the stove instead of the crock pot?

    Reply
    • Amy Taylor (comment moderator) says

      August 22, 2016 at 12:51 pm

      Hi there. We've not tried. Maybe this will help: http://www.thekitchn.com/can-i-convert-slow-cooker-recipes-to-stove-top-227609.

      Reply
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Meet Lisa! Lisa is a best-selling cookbook author, wife, mother, and passionate home cook. Lisa began blogging in 2010 and has created a community of millions of people who share her love of healthy living, real food ingredients, and family recipes.

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