Best 3 Moroccan Crockpot Chicken Recipes

Tantalize your taste buds with the exotic flavors of Morocco with this tantalizing crockpot chicken recipe. Embark on a culinary journey to North Africa as you effortlessly create a flavorful and aromatic dish that will transport your senses to the vibrant souks and bustling medinas of Marrakech. This slow-cooked chicken dish infuses tender pieces of chicken with a symphony of Moroccan spices, creating a delectable main course that can be easily paired with couscous, basmati rice, or crusty bread. Alongside this enticing chicken recipe, discover a treasure trove of complementary dishes that will complete your Moroccan feast. Delight in the sweet and savory notes of Moroccan carrot salad, the vibrant and tangy flavors of preserved lemon chicken, and the aromatic allure of Moroccan beef tagine. Each recipe is meticulously crafted to capture the essence of Moroccan cuisine, offering a harmonious blend of spices, textures, and flavors. Prepare to embark on a culinary adventure that will leave your taste buds enchanted and your kitchen filled with the captivating aromas of Morocco.

Let's cook with our recipes!

SLOW COOKER MOROCCAN CHICKEN

Slow Cooker Moroccan Chicken image

Tasty, easy, and impressive! Serve with couscous or rice.

Provided by juliebu

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 5h30m

Yield 6

Number Of Ingredients 17

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted, and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon ground coriander
½ teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
⅓ cup slivered almonds, toasted

Steps:

Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.
Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutrition Facts : Calories 284.2 calories, Carbohydrate 37.9 g, Cholesterol 39 mg, Fat 5.5 g, Fiber 6.2 g, Protein 20.7 g, SaturatedFat 0.7 g, Sodium 385 mg, Sugar 19.2 g

SLOW-COOKED MOROCCAN CHICKEN

Slow-Cooked Moroccan Chicken image

Herbs and spices really work their magic on plain chicken in this dish, and the dried fruit adds an exotic touch. -Kathy Morgan, Ridgefield, Washington

Provided by Taste of Home

Categories Dinner

Time 6h20m

Yield 4 servings.

Number Of Ingredients 16

Ingredients

4 medium carrots, sliced
2 large onions, halved and sliced
1 broiler/fryer chicken (3 to 4 pounds), cut up, skin removed
1/2 teaspoon salt
1/2 cup chopped dried apricots
1/2 cup raisins
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/4 cup tomato paste
2 tablespoons all-purpose flour
2 tablespoons lemon juice
2 garlic cloves, minced
1-1/2 teaspoons ground ginger
1-1/2 teaspoons ground cumin
1 teaspoon ground cinnamon
3/4 teaspoon pepper
Hot cooked couscous

Steps:

Place carrots and onions in a greased 5-qt. slow cooker. Sprinkle chicken with salt; add to slow cooker. Top with apricots and raisins. In a small bowl, whisk broth, tomato paste, flour, lemon juice, garlic and seasonings until blended; add to slow cooker., Cook, covered, on low until chicken is tender, 6-7 hours. Serve with hot cooked couscous.

Nutrition Facts : Calories 435 calories, Fat 9g fat (3g saturated fat), Cholesterol 110mg cholesterol, Sodium 755mg sodium, Carbohydrate 47g carbohydrate (27g sugars, Fiber 6g fiber), Protein 42g protein.

CROCK POT MOROCCAN CHICKEN

Crock Pot Moroccan Chicken image

Cardamom and cinnamon unite with a variety of spices to produce a spicy, yet subtly sweet taste reminiscent of many Moroccan dishes. Serve over rice or couscous.

Provided by Crafty Lady 13

Categories Chicken

Time 7h15m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 teaspoons cooking oil
2 cups thinly sliced onions
2 garlic cloves, minced
1/2 teaspoon finely grated gingerroot
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 lb boneless skinless chicken thighs, halved
1/2 cup dry white wine or 1/2 cup chicken broth
2 tablespoons honey
4 inches cinnamon sticks
6 green cardamoms, bruised or 1/4 teaspoon ground cardamom
1 dash salt
1/4 cup orange juice
2 teaspoons cornstarch
3 tablespoons slivered almonds, toasted (optional)

Steps:

Heat cooking oil in large frying pan on medium. Add onions garlic and gingerroot. Cook fo 5 to 10 minutes, stirring often, until onion is softened and starting to brown.
Add chili powder, cardamom and cumin. Heat and stir for 1 to 2 minutes until fragrant. Transfer to 3 1/2 quart crock pot.
Add chicken, white wine or broth, honey, cinnamon stick, and salt. Stir. Cook, covered, on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.
Stir orange juice into cornstarch in small bowl. Add to crock pot. Stir. Cook, covered, on high for about 15 minutes until boiling and thickened. Remove and discard cinnamon stick and cardamom pods.
Sprinkle with almonds.
Tip: To bruise cardamom, pounds pods with mallet or press with flat side of a wide knife to "bruise," or crack them open slightly.

Nutrition Facts : Calories 259.7, Fat 6.9, SaturatedFat 1.5, Cholesterol 94.4, Sodium 148.2, Carbohydrate 20.5, Fiber 1.6, Sugar 13.7, Protein 23.6

Tips:

For the best flavor, use bone-in, skin-on chicken thighs.
If you don't have a crockpot, you can also make this recipe in a Dutch oven over low heat for 6-8 hours.
Serve the chicken with your favorite sides, such as rice, couscous, or roasted vegetables.
To make the chicken ahead of time, cook it in the crockpot on low for 6-8 hours, then let it cool completely. Store the chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve, reheat the chicken in the crockpot on low for 2-3 hours, or in a Dutch oven over low heat for 30-45 minutes.

Conclusion:

This Moroccan crockpot chicken is an easy and flavorful dish that is perfect for a busy weeknight meal. The chicken is cooked in a delicious blend of spices, and it falls off the bone when it's done. Serve it with your favorite sides, and you'll have a meal that the whole family will love.