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.
Servings 8 servings
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
- 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
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!
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.
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