Moroccan Chicken Crockpot
Infuse your home with the exotic aromas of North Africa with this easy Moroccan Chicken Crockpot recipe, perfect for busy weeknights or cozy gatherings. Tender, seared chicken thighs simmer in a medley of warm spices like cumin, cinnamon, and ginger, layered with the sweetness of dried apricots and honey. Chickpeas, diced tomatoes, and a splash of chicken broth create a rich, hearty sauce that's both comforting and flavorful. With minimal prep and a slow-cook method, this dish develops deep, complex flavors with minimal effort. Finished with a vibrant burst of fresh cilantro and zesty lemon juice, it's best served over fluffy couscous or rice for a complete, wholesome meal. Elegant yet simple, this slow cooker Moroccan chicken is a true crowd-pleaser!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 15 ounces canned chickpeas, drained and rinsed
- 14 ounces diced tomatoes, with juice
- 1 cup chicken broth
- 0.5 cup dried apricots, chopped
- 2 tablespoons honey
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
- 4 cups cooked couscous or rice, for serving
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to the crockpot.
In the same skillet, add diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute. Stir in the ground cumin, cinnamon, ginger, paprika, salt, and black pepper, allowing the spices to bloom for 30 seconds. Remove from heat and add the mixture to the crockpot.
Add the chickpeas, diced tomatoes (with their juices), chicken broth, dried apricots, and honey to the crockpot. Stir gently to combine all the ingredients.
Cover the crockpot and cook on low for 5-6 hours, or until the chicken is tender and fully cooked.
Once the cooking is complete, stir in the fresh cilantro and lemon juice. Taste and adjust seasoning if needed.
Serve the Moroccan chicken over cooked couscous or rice. Optionally, garnish with additional cilantro or a sprinkle of toasted almonds for added texture.
Nutrition Facts
Calories |
4227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.7 g | 180% | |
| Saturated Fat | 33.4 g | 167% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1134 mg | 378% | |
| Sodium | 5070 mg | 220% | |
| Total Carbohydrate | 429.7 g | 156% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 109.5 g | ||
| Protein | 310.0 g | 620% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 557 mg | 43% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5651 mg | 120% | |
*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.
