This slow cooker Moroccan chicken is a super flavorful chicken dish that slow cooks chicken, olives, chickpeas and dates in Moroccan spices for an easy but delicious dish that requires very little hands-on time.
All you have to do is toss the chicken thighs with the onion, carrots, cumin, ginger, coriander, cinnamon and salt in the slow cooker. Then add the chicken broth and let the slow cooker do the work.
Add the chickpeas and olives for the last hour. You can add them earlier or later depending on your time constraints, but my family doesn’t like the olives cooked too much.
Tips & Adaptations for Slow Cooker Moroccan Chicken
- Chicken: I have only made this with chicken thighs. If you try it with chicken breasts I would cook it for less time.
- Carrots – You can eliminate not everyone in my family likes them cooked.
- Dried Fruit – I like the balance it adds to the spices, but not everyone in my family eats it when it is served.
- I use Dorot frozen garlic and ginger to make this even easier.
- Serving:
- With toasted bread or over couscous or orzo.
- Or cauliflower rice or quinoa for low-carb options. T
- Top with some chopped nuts (pistachios, almonds, or pine nuts).
Slow Cooker Moroccan Chicken
Recipe Adapted from Food and Wine- 2 1/2 pounds skinless boneless chicken thighs
- 1 onion sliced
- 1 cup sliced carrots (size of coin)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- 1/2 cup low-sodium chicken broth
- One 15-ounce can chickpeas, drained (optional or can use 1/2 of a can)
- 1/2 cup green olives
- 1/3 cup pitted dates, prunes or apricots
- couscous or orzo
- cauliflower rice or quinoa
- fresh bread
- toasted nuts (almonds, pinenuts, pistachios..)
Ingredients:
Serving Options:
- In the bowl of your slow cooker, toss the chicken thighs with the onion, carrots, cumin, ginger, coriander, cinnamon and salt. Add the chicken broth, cover and cook on high for 2 hours or low for 4-5 hours.
- Stir in the chickpeas, olives and dates, cover and cook for 1 more hour on high or 1-2 hours on low (total high cooking time is 3 hours and total low cooking time is 6 hours).
- Spoon with the juices into shallow bowls, option to sprinkle with the toasted nuts and serve with toasted bread or grain of choice.
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[…] Moroccan ChickenServe with couscous, orzo, rice or a simple fresh baguette. […]
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