Slow Cooker Chicken Marrakesh
Transport your taste buds to the vibrant streets of Morocco with this aromatic and hearty Slow Cooker Chicken Marrakesh. This easy recipe combines tender boneless chicken thighs with a medley of warm spices like cinnamon, cumin, and turmeric, complemented by sweet bursts of dried apricots and prunes. Chickpeas and carrots lend a satisfying texture, while a rich, spiced tomato broth ties it all together. Perfect for busy days, this one-pot dish cooks low and slow to deliver melt-in-your-mouth flavor with minimal effort. Garnish with fresh cilantro and toasted almonds for a fragrant finish, and serve alongside couscous or flatbread for an authentic Moroccan-inspired feast. Ideal for meal prep, dinner parties, or cozy family dinners, this crowd-pleaser is sure to become a new favorite.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 medium carrots, sliced
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 0.5 cup dried apricots, chopped
- 0.5 cup dried prunes, chopped
- 1.5 cups chicken broth
- 2 tablespoons tomato paste
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 2 tablespoons sliced almonds, toasted (optional, for garnish)
Instructions
Heat the olive oil in a skillet over medium heat. Sear the chicken thighs for about 2-3 minutes per side, until lightly browned. Remove from heat and set aside.
In the slow cooker, add the chopped onion, minced garlic, and sliced carrots as the base layer.
Place the browned chicken thighs on top of the vegetables.
Add the chickpeas, dried apricots, and dried prunes evenly over the chicken.
In a medium-sized bowl, whisk together the chicken broth, tomato paste, ground cinnamon, ground cumin, ground coriander, ground turmeric, paprika, ground black pepper, and salt.
Pour the spice mixture evenly over the chicken and vegetables in the slow cooker.
Cover the slow cooker with the lid and cook on low heat for 6 hours, or until the chicken is tender and fully cooked through.
About 5 minutes before serving, stir the contents of the slow cooker to combine the flavors evenly.
Serve hot, garnished with fresh cilantro and toasted sliced almonds if desired. Pair with steamed couscous, rice, or flatbread for a complete meal.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.2 g | 23% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 693 mg | 30% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 17.2 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 852 mg | 18% | |
*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.
