The whole family will love this easy, flavorful Slow-Cooker Moroccan Chicken for dinner! Full of spices, apricots and carrots, this moroccan chicken is delicious served over quinoa for a delicious weeknight meal.
I love healthy, gluten/dairy-free slow-cooker recipes that I know my family will be excited about when dinner time rolls around. This Slow-Cooker Moroccan Apricot Chicken and Carrots is just that. Easy, healthy and so delicious!
This recipe and this slow-cooker island pork tenderloin are probably my 2 all-time favorite slow-cooker recipes!
The chicken gets fall-apart tender (but not dry thanks to chicken thighs!) and the carrots are soft and flavorful from all the spices.
How to Make Slow-Cooker Moroccan Chicken
- Season the chicken with salt and pepper on each side.
- In a large skillet, heat olive oil over medium-high heat. When hot, add ½ the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn’t need to be cooked through, just browned on the outside for flavor. Repeat with the rest of the chicken.
- Add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- Pour in the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.
- Add everything to the slow-cooker along with a bag of carrots. Cook for 4 hours.
- Add in the apricots and cherries and cook for another 1-2 hours.
Tips for Delicious Moroccan Chicken
- Use Chicken thighs. Chicken thighs are great to use in the slow-cooker recipes because they won’t dry out. If you’re skeptical give it a try! The thighs turn out juicy and fall-apart tender. Chicken breasts will also work if that’s what you have on hand.
- Add the apricots/cherries 1 hour before serving. The dried apricots and cherries taste so delicious cooked in the juice of the chicken! Be sure to add the dried fruit no more than 1-2 hours before you plan on serving this meal or they will be very soft.
- Don’t overcook. This is a slow-cooker recipe that’s done in 4-6 hours rather than 6-8. The chicken doesn’t need as long of a cook time as other meats in the slow-cooker.
What to Serve with This
I love this recipe because the carrots cook right along with the chicken so the vegetable side is ready to go. I like to serve this with some fluffy, hot quinoa and a fresh side like this cucumber tomato salad.
Can I freeze this?
This recipe also makes a great freezer/take-in meal because it reheats so well. You can follow up to step 4 in the recipe (stopping before you add everything to the slow-cooker) and let everything cool before transferring to a freezer bag.
To cook from the freezer you can add everything to the slow-cooker and cook on low for 6-7 hours (add the apricots/cherries an hour before you want to serve the meal).
More Chicken Recipes:
Sticky Chicken this recipe is from a family friend and won a newspaper recipe contest 20+ years ago. It’s been a favorite ever since!
Instant Pot Southwest Chicken and Rice our favorite all-in-one instant pot recipe
Easy Chicken Fajitas the best chicken fajita marinade around!
I hope your family loves this recipe as much as we do! If you love this recipe be sure to leave me a comment/review below.
Slow-Cooker Moroccan Chicken
For the Chicken:
- 3 tablespoons olive oil or avocado oil
- 2-3 pounds boneless, skinless chicken thighs
- salt & pepper
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons almond butter
- ¾ cup chicken stock
- ½ teaspoon salt
- 1 teapoon brown sugar, or coconut sugar
- ½ teaspoon cumin
- ½ teaspoon ginger
- ½ teaspoon coriander
- ¼ teaspoon cinnamon
- pinch of cayenne pepper
- 1 pound baby carrots
- ½ cup dried apricots
- ¼ cup dried cherries
- Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add ½ the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.
- Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.
- Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.
- After 4 hours, add the apricots and cherries and cook for another 1-2 hours.
- Shred the meat slightly and serve over cooked quinoa. Enjoy!