• 7 to 8 chicken thighs, boneless, skinless
  • 1 c. chickpeas, rinsed, canned
  • 1/3 c. apricots, dried. sliced
  • 1/3 c. raisins
  • 1/2 c. chicken broth, low-sodium
  • 1 tsp. olive oil, extra virgin
  • 1 tsp. ginger, fresh, grated
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/4 teaspoon ground coriander
  • 1/4 tsp. pepper

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Several have asked if they can make Moroccan Chicken with chicken breasts, and you certainly can, but I think the boneless chicken thighs add more flavor. Let me know what you think about the Slow Cooker Moroccan Chicken! It is delicious in my book!

  1. Combine chicken thighs, chickpeas, apricots, raisins, chicken broth, ginger, olive oil, salt, coriander, cinnamon, and pepper in your slow cooker.
  2. Stir ingredients to combine.
  3. Cover. Cook for 8 hours on Low or for 4 hours on High.

Delicious when served over couscous or rice and if desired garnish with pine nuts or nuts of your choice and/or cilantro.

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Slow Cooker Moroccan Chicken - Nutrition

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