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
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.
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
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
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.
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PinIngredients
- 2–3 pounds chicken thighs and drumsticks (I used 4 and 4)
- 1 TBS ghee (like this) or coconut oil (like this)
- 1/2 of a medium onion, sliced into half rounds
- 1 tsp cumin powder
- 1 tsp turmeric powder (like this)
- 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 (like this), roughly chopped
- 2 cups sweet potatoes (or carrots or winter squash), cubed into bite-sized pieces
- GARNISH: fresh cilantro
Instructions
- Combine cumin, turmeric, coriander, cinnamon, cardamom, and minced garlic (and optional cayenne) in a small bowl. Set aside.
- 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 (I use this one) as you are done.
- 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.
- Add bone broth, ginger, and sea salt into skillet and then pour entire mixture mixture over the chicken in the crock pot.
- Cook for 3 hours on LOW then add the dried apricots and chopped sweet potatoes (or carrots/winter squash).
- Cook for at least another 3 hours.
- Enjoy! Serve with lots of fresh cilantro for a fragrant, amazing meal.
Notes
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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Do you have a favorite slow cooker recipe? Please share in the comments below.
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Samantha says
March 23, 2014 at 6:04 amThis 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.
Katja says
March 23, 2014 at 8:24 pmEither 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.
Cynthia says
April 17, 2014 at 3:24 pmI 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!
★★★★★
Katja says
April 19, 2014 at 8:30 pmCynthia~
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. 🙂
Peter Carton says
July 19, 2014 at 10:21 pmGoing 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?
Peter Carton says
July 20, 2014 at 10:14 pmHi 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.
Katja says
July 20, 2014 at 10:25 pmyay! 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! 🙂
Erica says
September 1, 2014 at 11:04 amCan I cook this on high if I would like it to be done sooner? If so how long should I cook it for? Thank you!
Katja says
September 3, 2014 at 5:58 pmYou 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.
staci rieder says
September 17, 2014 at 5:37 am1) 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!
Katja says
September 17, 2014 at 7:41 pmThis 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!
Kristen says
September 17, 2014 at 9:08 amHave 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.
Katja says
September 17, 2014 at 7:39 pmI 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!) 🙂
Celie says
January 22, 2019 at 6:21 pmI made it with boneless breasts … it was still delicious. The second 3 hours could be cut in half … the sweet potatoes were soft.
Helena says
October 31, 2014 at 6:23 amso made this the other day and the spices turned bright green. Im talking toxic neon green. The sauce was green on our plates, my sink and pan were stained green, and now Im frying green bacon in the same pan lol. Is that normal?
Katja says
November 6, 2014 at 10:07 amHi, Helena! Green??? That is so weird??? I have no idea what that could be. I have never heard of that. Many many people have made this recipe and I have never gotten that feedback. I cannot think of anything in the recipe that would make it green???? What kind of pan did you use????
Anne McClane says
September 10, 2016 at 1:52 pmTurmeric often does that to my dishes. It’s not toxic 🙂
Lainie says
February 13, 2015 at 9:59 amTried this Moroccan chicken & it is to die for. Not a lot of muss & fuss. Tonight I am going to use up leftover turkey with this recipe as a guide. Won’t need to slow cook it as the turkey is already cooked, but will get everything else going & flavors nicely blended before adding the turkey in.
Thanks for this….I’ll use it a lot!
Katja says
February 13, 2015 at 1:18 pmI am so glad that you liked it. I need to make this again. Thanks for reminding me! 🙂
Kris says
February 13, 2015 at 5:15 pmwhat could be a good paring for a side dish?
Katja says
February 14, 2015 at 4:07 pmI serve this with cauliflower rice and big green salad. 🙂
Lorraine says
May 15, 2016 at 7:23 pmSo delicious! I didn’t have dried apricots so used raisins instead, very delicious! Someone earlier suggested serving with cauliflower, I think that would be a great side!
★★★★★
Susan Wright says
June 18, 2016 at 12:28 pmMade 1.5 x recipe for guests. I’d never made it before. A smash hit! Thank you, Katja!!!
Alana J says
October 2, 2016 at 9:05 pmHi Katja,
I have just finished cooking your delicious smelling recipe. I was wondering if I could thicken the juices in a healthy way other than boiling the meal to death 🙂
I am sure it will be delicious anyway.
Kindest of regards and thank you.
★★★★★
Katja Heino says
October 5, 2016 at 8:29 amyou could take a bit out and whisk it up in a pot with a bit of arrowroot to thicken it. I haven’t tried it but should work. 🙂
Leah says
November 13, 2016 at 6:00 pmHi. I am making this dish tomorrow and I can’t tell from the recipe what kind of bone broth you mean? I assume chicken? Thanks.
Katja Heino says
November 14, 2016 at 4:21 pmYou can use whatever type of broth that you like. I use mostly chicken broth but have used beef or veggie if that’s what I have. 🙂
Nora says
February 22, 2017 at 12:11 pmThank you so, so much for this recipe! I made it several months ago and it was absolutely delicious. I am making it again today and can’t wait.
Couple questions if you have a moment:
I notice that a lot of slow cooker recipes, including this one, call for cooking the meat a little before adding it to the crockpot. Is this a necessary step/what’s the advantage?
Do you think any other vegetables could be thrown into this dish and work well?
★★★★★
Katja Heino says
February 26, 2017 at 9:56 amI cook the meat beforehand for a little extra deep flavor. It is totally optional and will be fine if you don’t do it. And yes, you can add any veggies that you like. The recipe is super versatile.
Steven says
February 23, 2017 at 8:28 amThis recipe looks delicious! I do have some frozen chicken breast and tenderloins that I could use. Which do you recommend and how much? I have a 4-quart slow cooker.
Also, do I need to change any of the quantities?
★★★★★
Katja Heino says
February 26, 2017 at 10:03 amYou can use any parts of chicken that you like. You could try 2 pounds if your slow cooker is smaller. I have never used a 4 quart slow cooker, but I’m guessing that all of this should fit into it. Would love to hear how it goes if you try it.
Soapdish says
April 3, 2017 at 7:56 pmI’ve made this a couple of times now and have found there’s enough liquid to double the sweet potatoes and apricots and even add a bunch of carrots and a large onion (instead of the 1/2 medium onion). I keep getting tempted to try it with a handful of raisins as well.
Katja Heino says
April 5, 2017 at 8:16 pmRaisons would be delish in this recipe. I like to double up on the veggies too!
Irene Molina says
August 14, 2017 at 11:18 amI made this dish and it’s so good!! I love the combination of flavors and the sweetness that Moroccan dishes have. Thank you so much for sharing such a yummy and healthy recipe!!
★★★★★
Katja Heino says
August 15, 2017 at 7:59 amYay! I love hearing that. Thank you for the kind words.
Tanya says
February 10, 2018 at 6:23 pmI’m wanting to make this recipe today but was wondering if you could substitute the bone broth with chicken stock instead?
Katja Heino says
February 11, 2018 at 8:10 pmYes, you totally can! 🙂
Michelle says
October 29, 2019 at 5:19 pmThis recipe was a full five stars! after making it for the first time, I would incorporate some of the suggestions posted. Is nutritional info available for this recipe? I’m a member of NOOM and would like to add this info to my recipe count and share with my NOOM community so they may experience your great recipes.
Katja Heino says
November 1, 2019 at 4:59 pmHi, Michelle! Glad you like it. I don’t calculate macros. But you can us this free app if you want to know—-> https://www.myfitnesspal.com/ Hope that helps. 🙂