Do you have a meal that is so intimately connected with a memory, it represents far more to you than a collection of ingredients? Fellow food lover that you are, I suspect you do. That is how I feel about this Crock Pot Moroccan Chicken.
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Warmly spiced with cinnamon and cumin, sweetened with golden raisins, and protein-rich with chickpeas and juicy chicken, this healthy crockpot chicken recipe is comforting, filling, and addictive. It’s a fantastic, easy crockpot chicken recipe you should add to your menu this week.
For me, however, it tastes something of more than warm spices: its flavor is one of warm welcome, hospitality, and a joyful night with new friends.
Despite the fact that I haven’t been to Morocco (bucket list!), Moroccan food has been a hallmark in many happy memories.
When I returned to visit my host family France nearly a decade later, my host mom cooked Ben and myself a Moroccan chicken tagine (you can find this stellar recipe in The Well Plated Cookbook, and an old recollection of our little French reunion here).
When I first moved to Minneapolis, a new friend invited me over for Moroccan dinner night. We all sat on the floor, ate too much couscous, and laughed like we’d known each other for years instead of hours.
And most recently when I moved to Milwaukee, another couple I barely knew invited me over to share the simple, healthy meal they’d prepared for themselves that night, this slow cooker Moroccan chicken.
I asked if a) I could have the recipe and b) if I could post it publicly, because, well I have this job that’s kind of hard to explain to people when you first meet them. :)
Fortunately, they agreed and here we are!
5 Star Review
“Made this twice now and will be making it again. My boyfriend loves quiche and said this was the best he ever tasted. Even my picky eater guests were pleased!”
— Fleur — How to Make Crockpot Moroccan Chicken
Like many of my favorite healthy crockpot chicken recipes, this one is family-friendly, easy to prep ahead, and tastes excellent leftover too.
The Ingredients Chicken Thighs. As with my Slow Cooker Honey Garlic Chicken recipe, I strongly recommend using chicken thighs. They are less likely to overcook and hold up well to the bold Moroccan flavors in this recipe. Substitution Tip!
You can use chicken breasts in this recipe if you prefer; cook them on low for 2 to 3 hours.
If you’re a fan of slow cooker chicken breast recipes, check out my Crock Pot Chicken and Potatoes and Crock Pot Chicken and Rice.
Chickpeas. Moroccan flavors and chickpeas are a perfect match (just ask this Moroccan Chickpea Salad). Plus, they’re packed with vitamins and fiber. Tomatoes + Bell Peppers. Beautiful and nutritious pops of color. The tomatoes help add rich flavor to the sauce. Golden Raisins. Delicious little sweet morsels and a classic ingredient in Moroccan cooking. They taste lovely beside the spices. Tomato Paste. Helps make the sauce taste like it’s been simmering away all day. Spices. Cumin, cinnamon, and paprika bring this dish to life. They’re bold (but not spicy), warm, and earthy. Creamy Peanut Butter. Peanut butter gives the sauce body and adds another layer of deep, complex, and nutty flavor. Not a peanut butter fan? You can use any nut butter you enjoy here. Ingredient Notes As written, this Moroccan chicken isn’t spicy, so it’s good for kids or more sensitive palates. For more spice, add additional cumin, 1 teaspoon of chili powder, and a pinch of cayenne. My friend Kate (who gave me the recipe) also suggests doubling the golden raisins because “why wouldn’t you want more golden raisins?” The Directions Add everything but the chicken and nut butter to a slow cooker, then stir. Scatter the chicken over the top. Cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours. Stir in the nut butter. Serve as desired and ENJOY! TIP!
Crock pot Moroccan chicken cooks in about two hours on high or six hours on low, but you can let it go for even longer if you have a programmable slow cooker like this one that automatically shifts to “keep warm” once the cooking time is finished.
How to Serve Moroccan Chicken
Our favorite way to serve crock pot Moroccan chicken is with a delicious grain. Here are a few ideas:
With Rice. Brown rice, white rice, or cauliflower rice would all be tasty. With Quinoa. The nutty flavor of quinoa would pair nicely with this dish. With Couscous. This chicken and Moroccan Couscous would be a fabulous pairing. Storage Tips To Store. Refrigerate chicken in an airtight storage container for up to 3 days. To Reheat. Rewarm leftover chicken in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Meal Plan Tip
Dice the chicken, tomatoes, peppers, and onion up to 1 day in advance. Store each separately in the refrigerator.
Leftover Ideas
Pile this Moroccan chicken over a bed of greens for a hearty, easy salad.
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Recommended Tools to Make this Recipe Slow Cooker. Easy to use and incredibly versatile. Measuring Spoons. Two-sided spoons mean fewer dishes. Non-Slip Cutting Board. My go-to cutting board. Programmable Slow Cooker
Whether you’re looking for breakfast, lunch, dinner, snacks, desserts, or drinks, there’s a crockpot recipe on my site. This kitchen appliance is a must-have!
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This crock pot Moroccan chicken is one of the very first recipes I shared on my blog. I hope that it leads to happy memories for you too!
Latest Well Plated Cookbook News & Events BONUS: Well Plated Spring Brunch Entertaining Guide – Yours FREE with any cookbook order from now until Mother’s Day, May 9th. The Well Plated Cookbook has more than 1,900 5-star reviews and is a perfect gift for someone you love (and for yourself too!). Simply purchase your book, then fill out this form. (You can read more about the guide here.) NEED NEW LINKS! The Well Plated Facebook Community. This group lights up my life! We’ve been sharing our latest culinary creations, tips, and daily encouragement. Join here. Reviews. If you ordered the book and are enjoying it, please please take a moment to leave a review on Amazon. It only takes a few seconds, and those 5-stars are critical for first-time authors. It means so much to me too. Never Miss Out! Stay in the know with my most popular recipes and latest cookbook events via email! It’s 100% free and you can unsubscribe at any time. Sign up here. Print With warm spices, chickpeas, golden raisins and fresh vegetables, this recipe is delicious and budget friendly! Course Main Course Cuisine American, Mediterranean Prep Time 10 minutes 8 hours Total Time 8 hours 10 minutes Servings 6 servings Calories 340kcal Author Erin Clarke / Well Plated Ingredients 2 cans reduced sodium chickpeas (15 ounce cans), rinsed and drained 1 can whole tomatoes (28 ounces), drained and cut into 1-inch cubes 2 large bell peppers seeded and cut into 1-inch pieces 1 medium red onion chopped ⅓ cup golden raisins 2 tablespoons tomato paste 2 tablespoons water 1 tablespoon ground cumin 2 teaspoons ground cinnamon 2 teaspoons paprika ½ teaspoon kosher salt 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch cubes 3 tablespoons creamy unsalted peanut butter almond butter, or other nut butter of choice (I used all natural peanut butter) Prepared brown rice quinoa, or whole wheat couscous, for serving Instructions In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on LOW or 2-3 hours on HIGH. Stir in the nut butter. Serve over rice, quinoa, or couscous, garnished with fresh cilantro. Notes I strongly recommend chicken thighs over chicken breasts in slow cooker recipes, as chicken breasts tend to dry out quickly. TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days. TO REHEAT: Rewarm leftover chicken in a Dutch oven on the stovetop over medium-low heat or in the microwave. TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. Nutrition Serving: 1(of 6); without rice | Calories: 340kcal | Carbohydrates: 37g | Protein: 28g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 88mg | Fiber: 8g | Sugar: 12g More Quinoa Salads
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READ: Crock Pot Moroccan Chicken
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