Crock Pot Moroccan Chicken
Infuse your weeknight dinner routine with the rich and exotic flavors of *Crock Pot Moroccan Chicken*, a slow-cooked masterpiece that combines tender chicken thighs with a medley of warm spices like cumin, cinnamon, and turmeric for a truly aromatic experience. This hearty dish features wholesome vegetables, including sweet potatoes and carrots, paired with protein-packed chickpeas and sweet bursts of dried apricots, creating a perfect balance of savory and sweet. Simmered to perfection in a crock pot, this low-effort, high-reward recipe yields melt-in-your-mouth chicken and fork-tender veggies, all swimming in a fragrant, flavorful broth. Serve it over fluffy couscous or rice and finish with a sprinkle of fresh cilantro for a dinner that feels both healthy and indulgent. Ideal for meal prepping, dinner parties, or simply spicing up your weeknight menu, this dish transports your taste buds straight to Morocco with minimal effort.
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Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 4 carrots, peeled and sliced into rounds
- 1 large sweet potato, peeled and cubed
- 1 medium onion, diced
- 15 ounces canned chickpeas, drained and rinsed
- 14.5 ounces canned diced tomatoes, with juices
- 1 cup chicken broth
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoons ground ginger
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 cup dried apricots, chopped
- 2 tablespoons fresh cilantro, chopped (for garnish)
- 2 cups cooked couscous or rice (optional, for serving)
Instructions
Prepare the vegetables by peeling and chopping the carrots, sweet potato, and onion. Set aside.
In a small bowl, mix the ground cumin, cinnamon, turmeric, paprika, ground ginger, salt, and black pepper to create your spice blend.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken thighs and cook for 2-3 minutes per side, just until browned. Transfer the chicken to the crock pot.
Add the diced onion to the same skillet and sauté for 2-3 minutes until softened. Add the spice blend to the onions and stir well for about 1 minute to release the spices' fragrance.
Transfer the onion and spice mixture to the crock pot, spreading it over the chicken.
Add the carrots, sweet potato, chickpeas, canned tomatoes (with juices), chicken broth, and chopped dried apricots to the crock pot. Stir gently to combine.
Cover the crock pot and set it to cook on low for 6-7 hours, or high for 3-4 hours, until the chicken is cooked through and the vegetables are tender.
Before serving, stir the dish gently and adjust salt and pepper to taste, if needed.
Serve over cooked couscous or rice, if desired, and garnish with chopped fresh cilantro.
Nutrition Facts
Calories |
3902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.4 g | 180% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 6150 mg | 267% | |
| Total Carbohydrate | 363.2 g | 132% | |
| Dietary Fiber | 61.9 g | 221% | |
| Total Sugars | 105.6 g | ||
| Protein | 299.1 g | 598% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 715 mg | 55% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 7309 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
