Crock Pot Moroccan Chicken

There’s something exceptionally comforting about a warm bowl of Crock Pot Moroccan Chicken. I often find myself dreaming of the rich, aromatic spices that waft through the kitchen while this dish simmers away in the slow cooker. Picture a busy weekday afternoon when I want nothing more than to come home to a delicious meal without having to stir or fuss over the stovetop. That’s when I reach for my trusty crock pot, setting the stage for a feast that transports you right to the heart of Morocco with every bite.

This dish embodies the essence of convenience and flavor, allowing me to toss everything into the pot and let the magic happen. The melding of spices like cumin, cinnamon, and paprika with tender pieces of chicken and wholesome vegetables creates an experience that feels both exotic and homey. I still remember the first time I served this dish; my friends couldn’t stop raving about it. It became a staple at our gatherings, and the best part? It requires so little effort!

With Crock Pot Moroccan Chicken, I love how you can customize it to fit your mood. Sometimes, I serve it over fluffy couscous, and other times on a bed of quinoa. The addition of golden raisins adds a touch of sweetness that perfectly balances the savory elements. Every time I make it, I discover a new nuance in flavor, reminding me why I keep coming back to this recipe. The leftovers are just as good, making it a perfect option for meal prep. If you’re looking for a dish that blends ease with incredible taste, then Crock Pot Moroccan Chicken is calling your name!

Essential Ingredients for Crock Pot Moroccan Chicken

The ingredients in Crock Pot Moroccan Chicken come together to create a delightful medley of flavors and textures. Each component plays a vital role, from the hearty chickpeas and vibrant bell peppers to the aromatic spices that define Moroccan cuisine. Together, they not only nourish the body but also tantalize the taste buds.

• 2 cans reduced sodium chickpeas (15 ounce cans), rinsed and drained – These hearty legumes provide protein and fiber, making the dish filling and nutritious.
• 1 can whole tomatoes (28 ounces), drained and cut into 1-inch cubes – Adds moisture and a rich tomato flavor that balances the spices beautifully.
• 2 large bell peppers, seeded and cut into 1-inch pieces – They bring sweetness and crunch, adding a delightful contrast to the tender chicken.
• 1 medium red onion, chopped – This aromatic base enhances the overall depth of flavor in the dish.
• ⅓ cup golden raisins – Their natural sweetness pairs perfectly with the savory elements of the dish, creating a lovely harmony.
• 2 tablespoons tomato paste – Intensifies the tomato flavor and helps thicken the sauce, ensuring every bite is packed with taste.
• 2 tablespoons water – Just enough to create a little steam and keep everything moist as it cooks.
• 1 tablespoon ground cumin – A staple spice in Moroccan cuisine, adding warm, earthy flavors to the dish.
• 2 teaspoons ground cinnamon – Infuses a sweet warmth that complements the other spices beautifully.
• 2 teaspoons paprika – Adds a gentle smokiness and vibrant color to the dish.
• ½ teaspoon kosher salt – Enhances all the flavors and ensures the dish is well-seasoned.
• 1 ¼ pounds boneless skinless chicken thighs, cut into 1-inch cubes – The star of the dish, providing tender meat that soaks up all the flavors.
• 3 tablespoons creamy unsalted peanut butter, almond butter, or other nut butter of choice – Adds a creamy richness and a hint of nuttiness, balancing the spices. I used all-natural peanut butter.
• Prepared brown rice, quinoa, or whole wheat couscous, for serving – These grains serve as the perfect base for the dish, absorbing all those delicious flavors.

Cooking Method for Crock Pot Moroccan Chicken

Cooking Crock Pot Moroccan Chicken is as easy as it gets. You’ll love how simple it is to prepare this dish. Just a few steps, and you’re on your way to a delightful meal that practically cooks itself. Let’s dive into how to make this scrumptious dish!

1. 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. Make sure to mix them well so that the flavors meld together nicely as they cook. The mixture should be colorful and aromatic.
2. Scatter the chicken pieces over the top of the vegetable mixture. Don’t worry about it being perfectly even; it will all come together as it cooks. Just ensure the chicken is nestled in well.
3. Cover and cook until the chicken is tender and cooked through, about 6 to 8 hours on LOW or 2 to 3 hours on HIGH. During the last hour, you might want to peek at it occasionally; if you smell those amazing spices, you know it’s almost ready.
4. Stir in the nut butter. This step adds a rich, creamy texture and a hint of sweetness that ties everything together. You’ll want to make sure it’s fully incorporated.
5. Once it’s done, serve the Crock Pot Moroccan Chicken over rice, quinoa, or couscous. It’s delightful garnished with fresh cilantro, which adds a pop of color and flavor.

Variations to Try

If you love the Crock Pot Moroccan Chicken, there are plenty of ways to switch it up and keep things interesting. Here are some variations to try:

• Add More Veggies: Consider adding other vegetables like carrots, sweet potatoes, or zucchini for added nutrition and texture.
• Make it Vegan: Substitute the chicken with firm tofu or more chickpeas and use vegetable broth instead of water for a vegan version.
• Rice Alternatives: Instead of traditional grains, serve it over cauliflower rice for a low-carb option or mix it with couscous for a quicker cooking grain.
• Spice Infusions: Add different spices such as turmeric or cardamom to explore new flavors and aromas.
• Nut Butter Options: Swap the peanut butter for tahini or almond butter for a different nutty flavor that still complements the spices beautifully.
• Serving Styles: Try serving it in lettuce wraps for a fresh twist or on a bed of creamy polenta for something different.

Serve This Crock Pot Moroccan Chicken With

When it comes to serving Crock Pot Moroccan Chicken, the options are as vibrant as the dish itself. Here are some fantastic pairings that will elevate your meal:

• Fresh Couscous: Serve it over fluffy couscous to absorb the delicious sauce and create a hearty plate.
• Quinoa Salad: A side of quinoa salad with fresh vegetables and herbs will add a refreshing crunch and balance the warm flavors.
• Roasted Vegetables: Pair it with a medley of roasted seasonal vegetables for a wholesome, colorful accompaniment.
• Flatbreads: Warm pita or flatbreads are perfect for scooping up the chicken and sauces, making for a fun dining experience.
• Yogurt Sauce: A dollop of cool yogurt sauce or tzatziki can add a creamy element that contrasts beautifully with the spices.
• Salad Greens: Serve alongside a simple green salad with a light vinaigrette to cut through the richness of the dish.
• Family Gatherings: This dish is ideal for sharing at family gatherings, making it a perfect centerpiece for any occasion.

FAQ

Conclusion

Cooking Crock Pot Moroccan Chicken is a journey filled with warmth and flavor that transforms simple ingredients into a hearty meal. It’s not just about the ease of preparation, but the rich tapestry of spices that evokes a sense of comfort and satisfaction. I encourage you to give it a try, whether for a family dinner or meal prep for the week ahead. You’ll find that this dish not only fills your belly but also brings a taste of Morocco into your home.

Crock Pot Moroccan Chicken

The ultimate comfort food, Crock Pot Moroccan Chicken is full of rich, aromatic spices and tender chicken, making it an easy weeknight dinner. With minimal prep, you can enjoy a delicious meal that transports you to Morocco with every bite. Perfect for family gatherings or meal prep, this dish will become a staple in your home!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: Moroccan

Calories: 450

Ingredients Equipment Method Notes

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
• Prepared brown rice, quinoa, or whole wheat couscous for serving

Equipment

• Chef's Knife
• Slow Cooker
• Wooden Spoon

Method

 

1. 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. Make sure to mix them well so that the flavors meld together nicely as they cook. The mixture should be colorful and aromatic.
2. Scatter the chicken pieces over the top of the vegetable mixture. Don’t worry about it being perfectly even; it will all come together as it cooks. Just ensure the chicken is nestled in well.
3. Cover and cook until the chicken is tender and cooked through, about 6 to 8 hours on LOW or 2 to 3 hours on HIGH. During the last hour, you might want to peek at it occasionally; if you smell those amazing spices, you know it’s almost ready.
4. Stir in the nut butter. This step adds a rich, creamy texture and a hint of sweetness that ties everything together. You’ll want to make sure it’s fully incorporated.
5. Once it’s done, serve the Crock Pot Moroccan Chicken over rice, quinoa, or couscous. It’s delightful garnished with fresh cilantro, which adds a pop of color and flavor.

Notes

• Tip 1: I strongly recommend using chicken thighs over chicken breasts, as they stay juicier and more tender in slow cooker recipes.
• Tip 2: To store, refrigerate chicken in an airtight storage container for up to 3 days.
• Tip 3: To reheat, warm leftover chicken in a Dutch oven on the stovetop over medium-low heat or in the microwave.
• Tip 4: To freeze, store leftovers in an airtight freezer-safe container for up to 3 months and let thaw overnight in the refrigerator before reheating.

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Meet Paige Wilson

I’m our photographer and stylist, so it’s my job to make our food look as sunny and delicious as it tastes. I’m obsessed with finding that perfect light. When I’m not behind the lens, I’m in the kitchen as the official “chief taster.” I work closely with Hailey and Brooke to cook, test, and refine the flavors for every single recipe until it’s just right.