Easy Crock Pot Moroccan Chicken Chickpea and Apricot Tagine
Transform your weeknight dinners with this **Easy Crock Pot Moroccan Chicken Chickpea and Apricot Tagine**, a vibrant, flavor-packed dish that brings the warmth of North African spices straight to your table. This comforting, slow-cooked recipe features tender chicken thighs simmered with sweet dried apricots, hearty chickpeas, and a medley of aromatic spices like cumin, cinnamon, and turmeric, all brought together in a rich tomato-based sauce. Perfectly balanced with a hint of honey for sweetness, this tagine is as easy to prepare as it is irresistibly delicious. Simply toss the ingredients into your crock pot and let the magic happen while you go about your day! Serve it over fluffy couscous or rice and top with fresh cilantro for a meal that's both exotic and approachable. Ideal for busy cooks looking to explore global flavors, this dish is a must-try for fans of Moroccan cuisine.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 15 ounces canned chickpeas, drained and rinsed
- 0.75 cup dried apricots, roughly chopped
- 14.5 ounces canned diced tomatoes, with juices
- 1 cup chicken broth
- 1.5 teaspoons ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 2 tablespoons honey
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 4 cups cooked couscous or rice (optional, for serving)
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Remove from heat.
Place the chicken thighs in the crock pot, ensuring they form an even layer.
Top the chicken with the cooked onion and garlic mixture, followed by the canned chickpeas and chopped dried apricots.
Pour in the diced tomatoes (with their juices) and chicken broth over the chicken and other ingredients.
Sprinkle in the ground cumin, cinnamon, paprika, turmeric, salt, and black pepper. Drizzle the honey on top.
Stir gently to combine the spices and evenly distribute them throughout the liquid.
Cover the crock pot with its lid and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and infused with the flavorful spices.
Once cooked, taste the tagine and adjust seasonings if needed with additional salt or spices.
Serve the tagine over cooked couscous or rice, if desired, and garnish with freshly chopped cilantro for a pop of freshness.
Nutrition Facts
Calories |
597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 772 mg | 34% | |
| Total Carbohydrate | 70.9 g | 26% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 19.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 927 mg | 20% | |
*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.
