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Slow Cooker Moroccan Chicken Recipe

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4.1 from 80 reviews

This Slow Cooker Moroccan Chicken recipe combines tender chicken thighs with a richly spiced tomato and apricot sauce, accented by chickpeas and aromatic herbs. Slow-cooked to perfection, it offers a perfect balance of savory, sweet, and tangy flavors, served traditionally over fluffy couscous with fresh herbs and crunchy almonds for a delightful Moroccan-inspired meal.

Ingredients

Main Ingredients

  • 2 tablespoons olive oil
  • 2 pounds chicken thighs, boneless, skinless
  • 1 onion, diced
  • 2 carrots, peeled and sliced
  • 4 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon salt
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup chicken broth
  • 1 (14 ounce) can diced tomatoes
  • 2 tablespoons tomato paste
  • 1 (14 ounce) can chickpeas, drained and rinsed
  • 1 cup dried apricots

To Serve (Optional)

  • Couscous
  • Fresh herbs, such as parsley, mint, or cilantro
  • Sliced lemon
  • Sliced almonds

Instructions

  1. Season and Brown Chicken: Place the chicken thighs on a cutting board and season with salt and pepper on both sides. Heat olive oil in a large pan or the slow cooker base over medium-high heat. Add the chicken thighs and cook for 2-3 minutes per side until a light brown crust forms. Transfer cooked chicken to a plate and set aside. This step is optional but adds flavor and texture.
  2. Combine Ingredients in Slow Cooker: Add diced onion, sliced carrots, minced garlic, smoked paprika, ground cumin, ground coriander, ground ginger, cinnamon, turmeric, salt, lemon juice, lemon zest, chicken broth, diced tomatoes, tomato paste, chickpeas, and dried apricots to the slow cooker. Stir well to combine.
  3. Add Chicken to Slow Cooker: Place the seared chicken thighs into the slow cooker, submerging them in the tomato and spice mixture. Cover with lid.
  4. Cook Slowly: Cook on high for 3-4 hours or low for 6-8 hours until the chicken is tender and flavors meld.
  5. Prepare Couscous: With about 10 minutes remaining on the cooking time, prepare couscous according to package directions.
  6. Serve: Serve the chicken and sauce over couscous, garnished with fresh herbs, lemon slices, and sliced almonds as desired. Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Notes

  • To Use Chicken Breasts: Substitute chicken thighs with 2 pounds of skinless, boneless chicken breasts and follow the same browning instructions.
  • To Use Onion Powder: Replace the diced onion with 1 teaspoon onion powder added in step 3.
  • To Use Garlic Powder: Replace minced garlic cloves with 1 teaspoon garlic powder added in step 3.
  • To Use a Moroccan Spice Mix: Omit paprika, cumin, coriander, ginger, cinnamon, and turmeric. Use 1 1/2 tablespoons Moroccan spice mix in step 3.
  • To Use Baby Carrots: Substitute whole carrots with 2 cups thinly sliced baby carrots in step 3.

Find it online: https://deliciousyum.com/slow-cooker-moroccan-chicken-recipe/