Slow Cooker Chicken, Moroccan Style

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Slow Cooker Chicken Moroccan Style recipe, an aromatic and flavorful dish that will transport you to the vibrant streets of Morocco. This recipe combines tender chicken with a blend of exotic spices, such as cumin, coriander, and cinnamon, creating a mouthwatering fusion of flavors. The slow cooker method ensures that the chicken becomes incredibly tender and allows the spices to infuse throughout. Serve this Moroccan delight with couscous or rice for a truly satisfying meal.

Keywords: slow cooker, chicken, Moroccan style, spices, flavorful.

slow cooker chicken moroccan style recipe details

Slow cooker chicken moroccan style recipe, recipe Rating: 4.7
Number of votes:120

Sweet and spicy Moroccan flavor stew up with chicken in your slow cooker.
Ready in: 8 hours 20 mins

Ingredients

Serves: 4

• 1 1/2 pounds butternut squash, peeled, seeded, and cut into 2-inch cubes
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 onion, chopped
• 1 cup chicken broth
• 1/3 cup raisins
• 2 garlic cloves, minced
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 bone-in chicken thighs, skin removed
• 2 tomatoes, chopped
• 1/2 cup pitted green olives
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Preparation method

Prep: 20 mins | Cook: 8 hours

1. Toss squash and beans with onion, broth, raisins, and garlic in a 6-quart slow cooker.
2. In a small bowl, stir coriander, cumin, cinnamon, salt, and pepper together. Season chicken with the mixture, then add to the slow cooker.
3. Cook for about 7 1/2 hours on Low. Then add tomatoes and olives and cook for 20 more minutes.
4. Use a slotted spoon or tongs to transfer cooked chicken thighs and vegetables to a plate. Cover with foil. Pour pan juices into a saucepan.
5. Set saucepan over medium-high heat. While liquids come to a boil, whisk cornstarch together with water in a small bowl. Pour into the boiling pan juices; stir and cook for about 2 minutes to thicken.
6. Serve chicken and vegetables with the sauce spooned over each serving.