Slow Cooker Moroccan Chicken

Slow Cooker Moroccan Chicken | savorylotus.com

 

My slow cooker is one of my best friends in the kitchen. There is nothing better than coming home to the savory smells of a warm, home-cooked dinner all ready to go.  My new resolution is to be more efficient in the kitchen by cooking larger meals to last for a few days.  The slow cooker, or crock pot, makes this easy. This week’s recipe: Slow Cooker Moroccan Chicken.

Chicken is chicken and can sometimes get boring.  But not with this recipe.  Slow Cooker Moroccan Chicken is a sweet and savory dish bursting with flavor.  Loaded with traditional Moroccan spices and sweet apricots, your family will appreciate this exotic comfort meal.

 

Slow Cooker Moroccan Chicken ~ savorylotus.com

 

Even though life gets full and I’m busy working on new recipes and editing photos, I still want my family to eat wholesome REAL food daily.   Having a slow cooker makes this possible.  With just a few minutes of prep in the morning, dinner cooks itself as I chase my toddler, fold the laundry, wash the dishes, and work on my blog.

I was amazed at the smells pouring out of my kitchen as this Slow Cooker Moroccan Chicken cooked.  When it was done, we ladled it over steamed greens and happily gobbled it all up.  Next time I’m definitely going to double the recipe.

NOTE:  I usually like to sear my chicken pieces and saute my onions and spices before hand for extra flavor.  I also add my veggies in half way through as I prefer them a bit less cooked.  But if you are short on time, you can just throw it all into the slow cooker in the morning without all the fuss and it will still be amazing.

Oh, and if thighs and drumsticks are not your thing, feel free to use chicken breasts as well.  The slow cooker is versatile and forgiving.

Slow Cooker Moroccan Chicken

 

Ingredients:

2-3 pounds chicken thighs and drumsticks (I used 4 and 4)

1 TBS ghee or coconut oil

1/2 of a medium onion, sliced into half rounds

1 tsp cumin powder

1 tsp turmeric powder  (I use THIS one)

1/2 tsp coriander powder  (like this)

1 tsp cinnamon powder

1/2 tsp cardamom powder

OPTIONAL: 1/4 – 1/2 tsp cayenne powder

4 cloves of fresh garlic, minced

1 and 1/2 TBS fresh grated ginger

1 and 1/2 tsp unrefined sea salt (I use THIS one)

2 cups homemade bone broth (see recipe HERE)

1 cup dried apricots, roughly chopped (like this)

2 cups sweet potatoes (or carrots or winter squash), cubed into bite-sized pieces

GARNISH:  fresh cilantro

 

Directions:

  1. Combine cumin, turmeric, coriander, cinnamon, cardamom, and minced garlic (and optional cayenne) in a small bowl.  Set aside.
  2. Melt the fat of choice on medium heat in a large skillet and cook chicken pieces for 3 minutes on each side.  You may need to do this in batches if your pan is not big enough.  Transfer  into slow cooker as you are done.
  3. When chicken is done, add onions to pan and saute for 3-4 minutes.  Add spice mixture and saute another 30 seconds to bring out the flavors.  Add extra fat if it begins to stick.  Turn off heat.
  4. Add bone broth,  ginger, and sea salt into skillet and then pour entire mixture mixture over the chicken in the slow cooker.
  5. Cook for 3 hours on LOW then add the dried apricots and chopped sweet potatoes (or carrots/winter squash).
  6. Cook for at least another 3 hours.
  7. Enjoy!  Serve with lots of fresh cilantro for a fragrant, amazing meal.

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Slow Cooker Moroccan Chicken (paleo) - savorylotus.com

 

Do you have a favorite slow cooker recipe?  Please share in the comments below.

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5.0 from 1 reviews
Slow Cooker Moroccan Chicken
 
Author:
Ingredients
  • 2-3 pounds chicken thighs and drumsticks (I used 4 and 4)
  • 1 TBS ghee or coconut oil
  • ½ of a medium onion, sliced into half rounds
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • ½ tsp coriander powder
  • 1 tsp cinnamon powder
  • ½ tsp cardamom powder
  • OPTIONAL: ¼ - ½ tsp cayenne powder
  • 4 cloves of fresh garlic, minced
  • 1 and ½ TBS fresh grated ginger
  • 1 and ½ tsp unrefined sea salt
  • 2 cups homemade bone broth
  • 1 cup dried apricots, roughly chopped
  • 2 cups sweet potatoes (or carrots or winter squash), cubed into bite-sized pieces
  • GARNISH: fresh cilantro
Directions
  1. Combine cumin, turmeric, coriander, cinnamon, cardamom, and minced garlic (and optional cayenne) in a small bowl. Set aside.
  2. Melt the fat of choice on medium heat in a large skillet and cook chicken pieces for 3 minutes on each side. You may need to do this in batches if your pan is not big enough. Transfer into crock pot as you are done.
  3. When chicken is done, add onions to pan and saute for 3-4 minutes. Add spice mixture and saute another 30 seconds to bring out the flavors. Add extra fat if it begins to stick. Turn off heat.
  4. Add bone broth, ginger, and sea salt into skillet and then pour entire mixture mixture over the chicken in the crock pot.
  5. Cook for 3 hours on LOW then add the dried apricots and chopped sweet potatoes (or carrots/winter squash).
  6. Cook for at least another 3 hours.
  7. Enjoy! Serve with lots of fresh cilantro for a fragrant, amazing meal.
Notes
NOTE: I usually like to sear my chicken pieces and saute my onions and spices before hand for extra flavor. I also add my veggies in half way through as I prefer them a bit less cooked. But if you are short on time, you can just throw it all into the slow cooker in the morning without all the fuss and it will still be amazing.

 

 

 

 

 

 
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Comments

  1. Samantha says

    This looks so delicious….I’m making this for dinner as I have all the ingredients on hand. My chicken is frozen though, should I thaw it out a little first or just dump it all in and add some extra time? Thank you for posting.

    • says

      Either way. It will defrost in the crock pot if you throw it in frozen. If you want to sear the chicken first, you would have to defrost it first. Let me know how it turns out.

  2. Cynthia says

    I just wanted to say thank you for all the great recipes! You have brightened up our meal rotation and I feel good about the things we’re eating. Oh, and this one was one of my favorites. Great job!

    • says

      Cynthia~
      thank you so much for the kind words. It means a lot to me. Clean eating for my family is my goal. I love this Moroccan Chicken recipe too. It’s my favorite slow cooker dish. :)

  3. Peter Carton says

    Going to try this today Katja so we can have it for our evening meal.
    Think I will brown the chicken first and add veggies later as you suggest.
    Let you know how it goes – ok?

  4. Peter Carton says

    Hi Katja,
    Did your recipe in the slow cooker yesterday. Nearly forgot the apricots towards the end !
    It turned out really well and got some great compliments.
    Did it in my new slow cooker. One and a half hours on high and 6 hours on low.
    It jus fell off the bone and tasted delicious.
    Thank you very much !!
    Peter.

    • says

      yay! I am so glad to hear that you enjoyed it. My family loves this dish. Thanks so much for the feedback. I really appreciate it! :)

        • says

          You can cook it on high. Not sure exactly how long it would take. I haven’t tried it. I prefer a slower cooking time as it makes the chicken super tender. I would check it after 4 hours. Hope that helps.

  5. staci rieder says

    1) how many does this serve?
    2) Im leaving out the apricots, as we don’t eat fruit. I am gonna add some winter squash. Any other suggestions?
    Thanks! It looks great and easy!

    • says

      This serves 4-6 people. I think that winter squash would be amazing in this. I would add it half way through so it doesn’t overcook. Would love to hear how it goes!

  6. Kristen says

    Have you ever tried this with boneless skinless chicken breasts or thighs? I wish I could change this, but my husband is just not a fan of eating meat off the bone. I want to try this recipe, as it sounds so delicious, but am wondering if it will turn out as well without the extra flavor from meat on the bone.

    • says

      I haven’t done it with boneless chicken but this dish is super flavorful and would be awesome either way. I would do a mix of thighs and breasts as I think just breast would be too dry. (But that’s me. I’m not a fan of breast meat!) :)

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