Slow Cooker Moroccan Chicken with Apricots Recipe

Name: Slow Cooker Moroccan Chicken with Apricots Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 serving
Ingredients: 1 Tablespoon Moroccan spice mix; 1 tbsp all purpose flour; 1 teaspoon salt; 1 tsp freshly ground black pepper; 3 pounds boneless skinless chicken thighs and/or chicken breasts; 3 Tablespoons olive oil; 1 onion; 1 bay leaf; 1 cup low-sodium chicken broth; 1 14.5 ounces can chickpeas, drained and rinsed; 1/2 cup dried apricots; 1/3 cup sliced roasted almonds

User Reviews

4.7

27 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
6
Calories
418 kcal
Course
Main Course
Cuisine
Moroccan

Slow Cooker Moroccan Chicken with Apricots Recipe

Farrah Baldwin

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There’s nothing better than coming home to the comforting aroma of Slow Cooker Moroccan Chicken with Apricots simmering away, filled with warm spices and sweet apricots.

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Ingredients

Servings

1 Tablespoon Moroccan spice mix
1 tbsp all purpose flour
1 teaspoon salt
1 tsp freshly ground black pepper
3 pounds boneless skinless chicken thighs and/or chicken breasts
3 Tablespoons olive oil divided
1 onion roughly chopped
1 bay leaf
1 cup low-sodium chicken broth
1 14.5 ounces can chickpeas, drained and rinsed
1/2 cup dried apricots
1/3 cup sliced roasted almonds

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Instructions

Combine the Moroccan spices, flour, salt, and pepper in a large bowl. Add the chicken and toss to coat.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken and brown on both sides, about 4 minutes total. Remove and place in the slow cooker. Add another tablespoon of oil to the pan and repeat with the remaining chicken.
Heat the final tablespoon of oil in the skillet and add the chopped onion. Sauté until just soft, about two or three minutes. Transfer to the slow cooker.
Add the bay leaf, chicken broth, chickpeas, and apricots to the slow cooker. Cook on high for 4 hours or low for 6 to 8 hours. Remove the bay leaf, taste the sauce, and add additional salt and pepper as needed.
Serve garnished with almond slices.

Equipments used:

Notes

Store Moroccan Apricot Chicken in an airtight container and refrigerate for up to 4 days. To freeze, place it in a freezer-safe container for up to 3 months.
To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce thickens too much during reheating.

Nutrition Information

Show Details

Serving 1serving Calories 418kcal (21%) Carbohydrates 14g (5%) Protein 52g (104%) Fat 17g (26%) Saturated Fat 3g (15%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.03g Cholesterol 145mg (48%) Sodium 666mg (28%) Potassium 1121mg (32%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 504IU (10%) Vitamin C 4mg (4%) Calcium 86mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 418 kcal

% Daily Value*

Serving	1serving
Calories	418kcal	21%
Carbohydrates	14g	5%
Protein	52g	104%
Fat	17g	26%
Saturated Fat	3g	15%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.03g	2%
Cholesterol	145mg	48%
Sodium	666mg	28%
Potassium	1121mg	24%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	504IU	10%
Vitamin C	4mg	4%
Calcium	86mg	9%
Iron	3mg	17%