Moroccan Crock Pot Tajine

"In Morocco, tajines or stews are made in a shallow earthenware cooking pots called tajines. In this version, use a crock pot to produce a mellow yet intensely flavoured meat and vegetable melange with a tender texture and enticing aroma. First published in Chatelaine's 10/2000 issue."
photo by Um Safia photo by Um Safia
photo by Um Safia
photo by Um Safia photo by Um Safia
Ready In:
5hrs 25mins




  • Thaw lamb.
  • Trim excess fat from lamb or beef, then cut into large bite-size pieces.
  • If using chicken thighs, leave whole.
  • Mince garlic and thinly slice onions.
  • In a crock pot or other slow cooker, stir garlic with onions, cumin, paprika, ginger, cinnamon, allspice, salt, chili flakes, carrots, squash, broth and olives, if using.
  • Add meat.
  • Cover and cook on high heat for 5 hours or on low for 9 to 10 hours.
  • Stir in chickpeas, if using, during last 15 minutes of cooking.
  • Serve over couscous or with crusty bread.
  • Covered and refrigerated, tajine will keep for at least 2 days and can be frozen in an airtight container or resealable freezer bag.

Questions & Replies

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  1. mcherr11
    This was really, really good. Took me right back to my first tajine experience in Morocco. My husband is wary of new flavor combos but really liked it. The kids even ate it (OK, there was dessert on the line...). Definitely a keeper in our recipe book! We tried with the beef but will try other combos too. Makes a ton, we had leftovers for several days. We cooked up two boxes of couscous for this and ran out of couscous first -- next time I'll make 3 boxes.
  2. Bill Butler
    I am a big fan of Moroccan cuisine but I am sorry I did not care for this. I made it exactly per the recipe using beef. I served it with Garlic Naan and a Mixed Green Salad with Pear and Gorgonzola dressing from Trader Joe's. I am chalking it up to eating a bunch of Girl Scout cookies and the mix of flavors though since everyone else seems to like this.
  3. Chef Tweaker
    I liked this a lot. Hubby hated it but he hates anything with cumin in it so I didn't let that affect the rating. I made it with 8 chicken thighs and portioned it into 4 huge servings. It was only 300 very filling calories. I followed the rest of the ingredients exact including using pumpkin for the squash. I got started too late so I cooked it on the stovetop. I removed the lid in the last 30 min of cooking because it was still too soupy for my liking. I used the pepper flakes and the spice was almost too much for us. Maybe I will use 1/4 tsp in the future.
  4. Um Safia
    I cooked this for dinner today as part of the GREAT TAGINE TREASURE HUNT & am very happy I did! It is delicious. I followed the recipe but added a bit of chopped fresh coriander / cilantro at the end. I don't have a crock pot so I cooked it in my LE Creuset dutch oven/ casserole for just short of 3 hours & it was perfect. We ate it with steamed raisin cous cous. Thanks B.T for the great recipe!
  5. Shelly K
    Very good recipe! We couldn't afford 3 lbs of lamb so we used a 1 lb lamb neck. Just enough to flavor, but not enough to break the bank. I feel a little silly for eating this during the summer! It's definitely a winter meal!


  1. lotusflower1
    Oh my gosh! This was so flavorful and delicious! Instead of lamb or chicken thighs, I used a whole chicken cut up (skin on) and used the olives and chickpeas. I cooked it for about 9 hours on low and the meat was falling off the bone, so tender and so good! Invited some friends over and served it on couscous. They loved it! And so did I! Definitely a keeper.
  2. JLEAH
    Very nice. I used the cayenne instead of the flakes, rubbed the meat with the spice/garlic mixture, and piled everything else on top before pouring in the broth. I also added 1 can of condensed tomato soup at the end with the chickpeas to meld the flavors and thicken the sauce.


<p>My all-time favorite cookbook The Naked Chef Takes Off by Jamie Oliver.</p>
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