There’s something magical about coming home to the aroma of warm spices filling your kitchen. This Crockpot Moroccan Chicken brings together the exotic flavors of North Africa with the convenience of slow cooking, making it perfect for busy weeknights or cozy weekend gatherings. Fragrant cinnamon, earthy cumin, and sweet paprika transform simple chicken into a restaurant-quality meal that practically cooks itself. The beauty of this dish lies in its simplicity—just a few minutes of prep time, and your crockpot does all the heavy lifting. Meanwhile, the chicken becomes incredibly tender while absorbing every bit of those gorgeous winter spices. Whether you’re feeding your family or impressing dinner guests, this recipe delivers bold flavors without demanding hours in the kitchen. Best of all, it’s forgiving, adaptable, and absolutely delicious served over fluffy couscous or with warm flatbread for soaking up the sauce.
Ingredients
This recipe serves 6 people generously.
- 2 pounds boneless, skinless chicken thighs
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 cup chicken broth
- 3 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1½ teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup dried apricots, halved
- ½ cup green olives, pitted
- 2 tablespoons honey
- ¼ cup fresh cilantro, chopped
- ¼ cup slivered almonds, toasted
- 1 lemon, cut into wedges
Step-by-Step Instructions
- Prepare your crockpot by lightly coating the inside with cooking spray or a thin layer of olive oil to prevent sticking.
- Combine all the spices in a small bowl—cumin, coriander, paprika, cinnamon, ginger, turmeric, cayenne, salt, and black pepper—mixing them thoroughly to create your Moroccan spice blend.
- Season the chicken thighs generously on both sides with approximately two-thirds of the spice mixture, pressing the spices gently into the meat to help them adhere.
- Heat the olive oil in a large skillet over medium-high heat until it shimmers slightly.
- Sear the chicken thighs for 2-3 minutes per side until they develop a golden-brown crust, working in batches if necessary to avoid overcrowding the pan.
- Transfer the seared chicken to the crockpot, arranging the pieces in a single layer when possible.
- Add the diced onion and minced garlic to the same skillet, cooking for about 2 minutes until fragrant and slightly softened.
- Stir in the tomato paste and remaining spice mixture, cooking for another minute while stirring constantly to prevent burning.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon to capture all those flavorful bits.
- Add the canned diced tomatoes with their juices, stirring everything together until well combined.
- Transfer this tomato-spice mixture to the crockpot, pouring it evenly over the chicken thighs.
- Scatter the halved apricots and green olives over the top, distributing them evenly throughout the crockpot.
- Drizzle the honey over everything, which will balance the savory spices with subtle sweetness.
- Cover the crockpot with its lid and set it to cook on low for 6-7 hours or on high for 3-4 hours, depending on your schedule.
- Check the chicken after the minimum cooking time—it should be tender enough to shred easily with a fork and reach an internal temperature of 165°F.
- Taste the sauce and adjust the seasoning if needed, adding more salt, pepper, or a squeeze of lemon juice to brighten the flavors.
- Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently until they turn golden and fragrant.
- Garnish the finished dish with freshly chopped cilantro and toasted almonds just before serving.
- Serve immediately with lemon wedges on the side, allowing everyone to add a bright citrus squeeze to their portion.
Serving and Storing Tips
Serving Tips
This Moroccan chicken pairs beautifully with fluffy couscous, which soaks up the flavorful sauce perfectly. Alternatively, serve it over fragrant basmati rice, creamy polenta, or alongside warm pita bread for a more casual presentation. For a low-carb option, try it with cauliflower rice or roasted vegetables.
The dish works wonderfully for meal prep, dinner parties, or even holiday gatherings when you want something impressive but easy. Consider setting up a beautiful platter with the chicken in the center, surrounded by your chosen grain, and topped with extra herbs and almonds for visual appeal. Additionally, a simple cucumber and tomato salad with lemon dressing makes a refreshing side that cuts through the richness of the sauce.
Storage Tips
Store leftover Moroccan chicken in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen and improve after a day or two, making this an ideal make-ahead meal. To freeze, portion the cooled chicken and sauce into freezer-safe containers, leaving about an inch of headspace for expansion. Properly stored, it will maintain excellent quality for up to 3 months in the freezer. When reheating from frozen, thaw overnight in the refrigerator first, then warm gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of chicken broth if the sauce has thickened too much. For microwave reheating, use medium power in 90-second intervals, stirring between each cycle to ensure even heating throughout.
Helpful Notes
Chicken thighs work best for this recipe because they stay moist and tender during the long cooking time, unlike chicken breasts which can dry out. However, if you prefer white meat, you can use chicken breasts but reduce the cooking time to 4-5 hours on low or 2-3 hours on high. For the apricots, look for the softer, plumper varieties rather than the very dried-out ones, as they’ll rehydrate better in the sauce. If you can’t find dried apricots, substitute with dried figs, prunes, or golden raisins for similar sweetness. The olives add a briny depth, but if you’re not a fan, simply leave them out or replace them with capers for a different tangy note.
Furthermore, adjusting the spice level is easy—simply increase or decrease the cayenne pepper according to your heat preference, or omit it entirely for a family-friendly version. The honey is essential for balancing the earthiness of the spices, but you can substitute with maple syrup or agave nectar if needed. Make sure not to skip the searing step even though it seems optional; those caramelized bits add incredible depth to the final sauce. If you’re short on time in the morning, you can prepare the spice-rubbed chicken and chopped vegetables the night before, storing them separately in the refrigerator, then simply assemble everything in the crockpot the next morning.
Chef Tips
Professional chefs recommend blooming your spices in the hot oil with the tomato paste, as this releases their essential oils and intensifies their flavors dramatically. Another trick is to add a cinnamon stick and a few cardamom pods to the crockpot for even more authentic Moroccan depth, removing them before serving.
Frequently Asked Questions
Can I use chicken breasts instead of thighs? Yes, but reduce the cooking time to 4-5 hours on low or 2-3 hours on high, as breasts cook faster and can become dry if overcooked.
What if I don’t have a crockpot? You can make this in a Dutch oven by cooking it covered at 325°F for about 2-3 hours, or on the stovetop over low heat for 1.5-2 hours.
Can I make this recipe dairy-free? This recipe is already naturally dairy-free, making it perfect for those with lactose intolerance or following a dairy-free diet.
How can I thicken the sauce if it’s too thin? Remove the chicken, then simmer the sauce uncovered on the stovetop for 10-15 minutes, or whisk in a cornstarch slurry made from 1 tablespoon cornstarch mixed with 2 tablespoons cold water.
Is this recipe spicy? The cayenne adds mild heat, but the recipe is generally more warm and aromatic than spicy; adjust the cayenne to your personal preference or omit it completely.
