Slow-Cooker Moroccan-Spiced Chicken

Total Time
13hrs 25mins
Prep
8 hrs 25 mins
Cook
5 hrs

Dark meat chicken delivers tons of flavor at a low cost, and a long simmer in this spicy marinade packs extra punch. Preparation time includes overnight marinating. To complete this meal, you can serve the chicken and vegetables over cooked couscous. Drizzle it with some of the cooking liquid and garnish with sliced almonds!

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Ingredients

Nutrition

Directions

  1. In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
  2. In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
  3. Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.
Most Helpful

5 5

This is a very good dish which we enjoyed! I made a few changes by only marinating the chicken for a few hours before putting in the the crockpot. I also used the whole can of chicken broth (which I think is 2 cups) and as I did not have dried apricots, used a can of unsweetened apricots, drained. This was a very sweet stew - we served it in bowls as soup/stew. Thanks for sharing! ZWT9

4 5

This is a really nice slow cooker recipe. I marinated the chicken thighs overnight and then prepared the remainder of the ingredients this morning. It was easy to put together and had nice results. I think next time I will add spices to the veggies and broth as well so it can pick up the same flavors as the chicken as it cooks. We served this dish with rice as I had run out of couscous (go figure). Served this meal with a side salad and had a great meal tonight. Made for ZWT9.