Moroccan Chicken Updated


Alright, after even more trial and error on this Moroccan Slow Cooker Chicken ,and some feedback from those who tried it, I wanted to share a few tips for enhancing this crockpot dish. First I'll go ahead and share the modifications and then the original recipe:

  1. Use dark meat with the bone and skin. Unless you just cannot stand it, I would highly recommend using thighs and legs especially with the bone and skin because o the flavor and the fact that breasts dry out easily in the slow cooker. If you use breasts include the skin and bones, you can always remove them later.
  2. Omit the olives. My brothers feedback, was that he didn't like not knowing if it was an olive or raisin until he bit down on it since everything gets super golden and dark in the spice blend. If you don't like that mix up, remove the olives, I did that this time and it was still savory and perfect
  3. Swap out the Better than Bouillon Chicken Base for Turkey Base. It's a lot darker and richer and made for a really interesting flavor, I also only used one cup this time instead of 2 and it was just fine.
  4. My slow cooker has the option for high (4 hours) or low (8 hours) but I find that if I brown the chicken it can be set on high for about 3 hours and that does the trick. Get to know your slow cooker, they're all different and may take more or less time!

Recipe below as I originally [posted it, let me know what you think! This is really one of my favorite slow cooker meals now, it's easy and so gourmet seeming. I paired it this time with roasted cauliflower, roasted brussels, and Trader Joe's frozen quinoa.


  • 2 chicken thighs and 2 quarter chickens (leg + thigh) or basically any chicken parts you want – I prefer thighs and legs as they are more flavorful but you could certainly do a breast (with or without skin + bone)
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1/4 tsp whole fennel seeds
  • 1/8 tsp nutmeg
  • 1/2 lemon thinly sliced
  • palmful of green olives
  • small bowl full each of raisins & dried apricots (I usedTrader Joe’s Golden Berry Blend & Trader Joe’s Dried Turkish Apricots
  • 2 cups chicken stock (tryBetter Than Bouillon)

How To:

  1. Combine all of the above spices in a bowl and then add the chicken and coat
  2. Brown chicken (our All Clad slow cookerhas a browning feature which is AMAZING, if you’re getting married I would highly recommend adding it to the registry!)
  3. Once browned, put the chicken in the slow cooker, if you browned on the stove, add all of the additional ingredients and set on low for 6 hours or high for 3.