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Meaningful Eats

Slow-Cooker Moroccan Chicken

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. 
Course Main Course
Cuisine Moroccan
Keyword moroccan chicken recipe, slow cooked chicken recipe, slow cooker moroccan chicken
Prep Time 30 minutes
Cook Time 5 hours
Total Time 5 hours 30 minutes
Servings 8 servings
Author Erin Collins

Ingredients

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
  • 3/4 cup chicken stock
  • 1/2 teaspoon salt

Everything Else:

  • 1 teapoon brown sugar or coconut sugar
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ginger
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cinnamon
  • pinch of cayenne pepper
  • 1 pound baby carrots
  • 1/2 cup dried apricots
  • 1/4 cup dried cherries

Instructions

  • 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 1/2 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!

Video

Notes

MAKE IT NUT-FREE: Omit the almond butter.
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. 
How to Freeze: 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. 

Nutrition

Calories: 233.6kcal | Carbohydrates: 16.23g | Protein: 27.06g | Fat: 6.7g | Saturated Fat: 0.99g | Cholesterol: 73.25mg | Sodium: 356.11mg | Potassium: 741.45mg | Fiber: 3.48g | Sugar: 10.22g | Vitamin A: 8280.11IU | Vitamin C: 4.2mg | Calcium: 57.71mg | Iron: 1.57mg