Turn plain chicken in to this slow cooked flavour sensation. This melt in your mouth Slow Cooker Moroccan Chicken is bursting with wonderful North African flavour. Lemon, turmeric, apricots, cinnamon and cumin. All brought together in a really simple slow cooker dish that is warming, comforting, but still nutrient dense. Great for feeding a hungry crowd.
Slow Cooker Moroccan Chicken
This is one of our favourite chicken dishes, as it just has so much going for it. Shredded tender chicken, a perfect balance of sweet and salty flavours, chunky vegetables and aromatic Moroccan flavours. The best part about it is it only takes a couple of minutes to prepare.
We eat a lot of chicken, as it’s easy and everyone in the family likes it, but it can get a bit boring. This one pot wonder is a great way to liven up a chicken dinner a bit, and get plenty of veg too.
Why should you try it?
✔ Just ??? calories a portion
✔ Low in fat
✔ Only a couple of minutes prep
✔ Packed with vegetables
✔ A new way to jazz up chicken
✔ Family friendly
✔ Freezes well
If you aren’t used to Moroccan flavours, then you are in for a treat. This is fresh, vibrant and bursting with the flavours of the Mediterranean. You will get some sweetness from the tomato and apricot, saltiness from the olives, a little tangy zest from the lemon and then the beautiful mix of herbs and spices.
Cumin, coriander, paprika and turmeric pair together perfectly with some ras-el-hanout, which might just be my favourite spice blend.
What Chicken Do You Use?
We used chicken breasts as they are nice and lean and then we pulled them apart a little so they were chunks of shredded chicken. It is a nice balance between pulled chicken and chunks of chicken breast.
You don’t have to use chicken breast though, you can use thighs or legs instead. Cooking times may vary though – bone in chicken tends to take a bit longer to cook. If you are going to use thighs, sear them in a pan a little first, as it will really lock in the flavours.
What Vegetables Can You Add?
We wanted to keep this as traditional as possible, so we used shallots, bell pepper, butternut squash, carrot and aubergine. But there is no reason why you can’t add other vegetables you might have laying around. We have also used parsnip, leek, courgette and mushroom in the past.
What Other Ways Can You Adapt It?
This is a pretty protein packed meal, however if you want to add some extra protein, or use half the chicken and have some veggie protein instead, then why not try adding some chickpeas. Chickpeas add lots of extra texture to the dish and they are used a lot in Moroccan cuisine too.
What To Serve Moroccan Chicken With
We love serving it with light and fluffy cous cous. Not only does it keep it traditionally Moroccan, but it’s really easy to cook too, with is in-keeping with a slow cooker dish. You could serve it with Lebanese rice or quinoa instead.
You could add some large chunks of sweet potato to the slow cooker with everything else, and then there wouldn’t be any need to serve it with anything else. We have served leftovers on mashed potato and even a crispy baked potato, or we just use a big homemade flatbread to dip in it.
How To Store and Reheat Slow Cooker Moroccan Chicken
You can store this in an airtight container and keep it in the fridge for 2-3 days. You can also store it in the fridge for up to 4 months. To reheat, make sure it is thoroughly defrosted and then heat it through in a pan. You may need to add a little bit of water to it when reheating.
- Add a more intense lemon flavour to this dish by using preserved lemons.
- If you want to add even more fruity flavour to this dish, add some raisins with the dried apricots.
- Finish this dish off with a sprinkling of flaked almonds.
- You may need to add a little bit of water to it when reheating.
How To Make Slow Cooker Moroccan Chicken – step by step:
Want to try some other chicken recipes? How about these:
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DON’T FORGET TO RATE THE RECIPE ↓
Slow Cooker Moroccan Chicken
- 3 chicken breasts
- 400 g white beans (canned)
- 1 lemon (juice and zest only)
- 4 shallots diced
- 1 aubergine eggplant, diced
- 1 small butternut squash peeled and diced
- 1 red pepper diced
- 3 tbsp ras el hanout
- 3 garlic cloves crushed
- 8 dried apricots diced
- 150 ml chicken stock
- 400 g chopped tomatoes (canned)
- 1 pinch sea salt and black pepper
- 80 g giant cous cous
- Add all of the ingredients to the slow cooker (except the beans) and cook on high for 4 hours or low for 8 hours.
- 30 minute before finished, stir in the beans