Slow Cooker Moroccan Chicken
Transport your taste buds to the vibrant streets of Marrakech with this Slow Cooker Moroccan Chicken, a fragrant and hearty dish brimming with exotic spices and wholesome ingredients. Tender chicken thighs are simmered to perfection alongside a medley of sweet potatoes, chickpeas, and carrots, all enriched with the warm flavors of cumin, cinnamon, and turmeric. A touch of sweetness from dried apricots adds balance, while juicy diced tomatoes and rich chicken broth create a luscious sauce. This one-pot wonder is as easy as it is flavorful—simply let your slow cooker do the work and come home to a comforting, aromatic meal. Serve over fluffy couscous or steamed rice, and garnish with toasted slivered almonds and fresh cilantro for a finishing touch. Perfect for a crowd-pleasing dinner or a cozy family meal, this recipe is a must-try for lovers of global cuisine!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoons ground turmeric
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 3 medium carrots, sliced
- 1 medium sweet potato, cubed
- 1 15-ounce can chickpeas, drained and rinsed
- 1 14-ounce can diced tomatoes
- 1 cup chicken broth
- 0.5 cup dried apricots, chopped
- 0.25 cup slivered almonds (optional, for garnish)
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 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 lightly browned, about 2-3 minutes per side. Transfer the chicken to the slow cooker.
In the same skillet, sauté the diced onion until softened, about 3-4 minutes. Add the minced garlic, ground cumin, ground cinnamon, ground ginger, paprika, turmeric, salt, and black pepper. Stir together and cook for another minute until fragrant.
Transfer the spiced onion mixture to the slow cooker. Add the sliced carrots, cubed sweet potatoes, drained chickpeas, diced tomatoes, chicken broth, and chopped dried apricots. Stir the mixture gently to combine.
Cover the slow cooker and cook on the low setting for 5-6 hours, or until the chicken is tender and the vegetables are cooked through.
Once done, taste and adjust the seasoning if necessary. If desired, garnish the dish with slivered almonds and chopped fresh cilantro.
Serve the Moroccan chicken over cooked couscous or rice for a complete meal.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.7 g | 26% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 1012 mg | 44% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 17.0 g | ||
| Protein | 41.3 g | 83% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 127 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1134 mg | 24% | |
*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.
