On cold evenings I lean on Crockpot Moroccan Chicken more than almost anything else I cook. The chicken broth slowly softens against the apricots until the whole pot turns savory and warm. It is the kind of meal I can start before work and mostly forget about until the timer reminds me.
Perfect for busy days, this Crockpot recipe requires minimal effort and delivers a satisfying meal that can be served over couscous or rice.
Easy Crockpot Moroccan Chicken Recipe
This Moroccan chicken features a blend of spices such as cumin, coriander, and cinnamon, combined with tomatoes and dried fruits for a sweet and savory flavor profile. The recipe takes about 6-8 hours in the crockpot and serves 4-6 people.
Ingredients
- 4 boneless, skinless chicken thighs or breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, undrained
- 1 cup chicken broth
- 1/2 cup dried apricots, chopped
- 1/2 cup raisins
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Prepare the Ingredients: Chop the onion, mince the garlic, and chop the dried apricots.
- Layer in the Crockpot: Place the chicken at the bottom of the crockpot. Add the chopped onion, garlic, diced tomatoes, chicken broth, dried apricots, raisins, and spices.
- Season: Sprinkle salt and pepper over the top.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Serve: Shred the chicken with two forks and stir it back into the sauce. Garnish with fresh cilantro or parsley before serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 6-8 hours 15 minutes
Nutrition Information
- Servings: 4-6 servings
- Calories: 320kcal
- Fat: 8g
- Protein: 30g
- Carbohydrates: 40g
Whenever I make Crockpot Moroccan Chicken, I set aside a portion for lunch the next day since it seems to taste even better then. Feel free to swap in whatever vegetables you have on hand. Small changes like that are how this became a recipe I actually rely on.
