Slow Cooker Chicken (Moroccan Chicken)
User Reviews
5
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Prep Time
15 mins
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Cook Time
6 hrs
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Total Time
6 hrs 15 mins
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Servings
6
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Calories
382 kcal
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Course
Main Course
Slow Cooker Chicken (Moroccan Chicken)
Description
The recipe calls for layering chopped onions and zucchini in the slow cooker, topped with grape tomatoes, smashed garlic cloves, halved dried apricots, dates, and raw almonds. Chicken broth is poured over, and the mixture seasoned with salt and pepper before being topped with olive oil–coated chicken thighs.
Spices such as cinnamon, cumin, ground ginger, cayenne pepper, and additional salt are mixed and sprinkled over the chicken and vegetables, enhancing the complex aromatic profile typical of Moroccan cuisine. Cooking on low or high heat in the slow cooker allows the flavors to meld as the chicken becomes tender and juicy.
Served garnished with chopped parsley, this dish offers a balanced mix of savory, sweet, and spicy notes. The slow cooking method ensures that the chicken remains moist while the dried fruits add bursts of sweetness complementing the spices and vegetables. This entrée pairs well with simple grains or bread to soak up the flavorful juices.
Ingredients
- 6 chicken thigh about 1 1/2 pounds, boneless, skinless
- 1 onion chopped, large
- 4 zucchini halved and sliced into 1/2-inch pieces
- 2 pints grape tomatoes
- 6-8 cloves garlic smashed
- 1 cup dried apricot halved
- 12 dates halved and pitted
- 1/2 cup almond raw
- 1/2 cup chicken broth
- 1 tablespoon olive oil
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- parsley for garnish, chopped
Instructions
- Cut the onions and zucchini and place them in a slow cooker. Add the tomatoes, dried fruit, almonds and garlic. Pour the chicken broth over the top, salt and pepper to taste, and toss.
- Oil the chicken thighs and lay them over the vegetable mixture. Then mix the spices with 1/2 teaspoon salt, and sprinkle over the chicken to coat. Sprinkle any remaining spices around the edges so it works down into the vegetables.
- Place the lid on the slow cooker and set the temperature. Cook on high for 3-4 hours, Or cook on low for 6-8 hours. Check at determined time, if the chicken is cooked through, scoop and serve. Sprinkle with fresh parsley.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 382kcal | 19% |
| Carbohydrates | 40g | 13% |
| Protein | 29g | 58% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 107mg | 36% |
| Sodium | 389mg | 16% |
| Potassium | 1474mg | 31% |
| Fiber | 8g | 32% |
| Sugar | 29g | 58% |
| Vitamin A | 2420IU | 48% |
| Vitamin C | 48.8mg | 54% |
| Calcium | 113mg | 11% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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