Name: Crockpot Moroccan Chicken
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Cuisine: Moroccan
Ingredients: 1 Tbsp olive oil; 8 boneless skinless chicken thighs; Salt and pepper, to season chicken; 4 carrots, peeled and diced; 1 yellow onion, chopped; ½ cup chopped dried apricots; ½ cup raisins; 1 Tbsp all-purpose flour; 900 ml chicken broth; ¼ cup tomato paste; 1 Tbsp honey; 3 garlic cloves, minced; 2 tsp ground cumin; 1 ½ tsp cinnamon; 1 tsp paprika; 1 tsp ground coriander; ½ tsp ground black pepper; Rice or couscous, to serve (optional)

Jump to Recipe·Leave a Review

Why You’ll Love This Recipe

This Crockpot Moroccan Chicken combines the comfort of slow-cooked chicken with the exotic flavors of North Africa. The sweet dried fruits and aromatic spices create a complex, satisfying taste that pairs beautifully with simple grains. Using a slow cooker means minimal prep, no last-minute stress, and a dinner that practically cooks itself while you go about your day. It’s perfect for family dinners, meal prep, or impressing guests with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive oil
8 boneless skinless chicken thighs
Salt and pepper, to season chicken
4 carrots, peeled and diced
1 yellow onion, chopped
½ cup chopped dried apricots
½ cup raisins
1 Tbsp all-purpose flour
900 ml chicken broth
¼ cup tomato paste
1 Tbsp honey
3 garlic cloves, minced
2 tsp ground cumin
1 ½ tsp cinnamon
1 tsp paprika
1 tsp ground coriander
½ tsp ground black pepper
Rice or couscous, to serve with (opt ional)

Directions

Season and sear the chicken:
Season the chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chicken for about 2 minutes per side until browned. Transfer to a plate. Add a splash of chicken broth to the skillet and scrape up browned bits; set this liquid aside.
Prepare the slow cooker base:
Place chopped onions and diced carrots at the bottom of the slow cooker. Layer the seared chicken thighs on top. Pour in the skillet juices and sprinkle chopped apricots and raisins over everything.
Make the sauce:
In a bowl, whisk together flour and a small amount of chicken broth until smooth. Stir in tomato paste, honey, minced garlic, cumin, cinnamon, paprika, coriander, black pepper, and the remaining broth. Pour the sauce over the chicken and vegetables in the slow cooker.
Cook:
Cover and cook on LOW for 6–7 hours, or until the chicken is fork-tender and the sauce has thickened.
Serve:
Serve hot over couscous or rice. Optional: garnish with fresh herbs or lemon wedges for extra brightness.

Servings and timing

Servings: 6
Prep time: 15 minutes
Cook time: 6 hours
Total time: 6 hours 15 minutes

Variations

Use chicken breasts if preferred, though thighs remain more tender in the slow cooker.
Swap raisins for golden raisins or dried cranberries for a different sweetness.
For a richer sauce, stir in 1–2 tablespoons of butter at the end of cooking.
Add chickpeas or bell peppers for extra texture and nutrition.
Sprinkle toasted almonds on top for crunch before serving.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stove over medium heat or in the microwave until warmed through.
The sauce may thicken after refrigeration; add a splash of broth or water when reheating to loosen it.
Freezing is possible for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs stay more tender and juicy in the slow cooker, while breasts may dry out if overcooked.

Can I make this recipe in the oven?

Yes, transfer all ingredients to a baking dish, cover with foil, and bake at 325°F (160°C) for 1.5–2 hours until chicken is cooked through.

Can I prepare this recipe ahead of time?

You can prep the ingredients the night before, store in the fridge, and cook in the slow cooker the next day.

Can I use a different dried fruit?

Yes, dried cranberries, golden raisins, or chopped dates can be used in place of apricots and raisins.

How can I thicken the sauce if it’s too thin?

Mix 1 teaspoon of cornstarch with water and stir into the sauce, cooking on high for 15–20 minutes until thickened.

Can I make this spicy?

Add a pinch of cayenne pepper or some harissa paste to the sauce for a mild heat.

Can I use chicken stock cubes instead of broth?

Yes, dissolve stock cubes in water according to package instructions to replace the broth.

Can this dish be made in an Instant Pot?

Yes, use the sauté function for searing and the slow cook function for cooking, or pressure cook for about 15 minutes with natural release.

Is it gluten-free?

Not as written due to the flour. Substitute with cornstarch or a gluten-free flour blend to make it gluten-free.

What can I serve with this dish?

Serve over rice, couscous, quinoa, or with warm flatbread for a complete meal.

Conclusion

Crockpot Moroccan Chicken is a simple, flavorful dish that combines tender chicken with sweet dried fruits, aromatic spices, and a rich sauce. With minimal prep and a slow cooker doing the work, it’s perfect for weeknight dinners or special occasions. Serve it over couscous or rice for a comforting, exotic meal that everyone will love.