Slow-Cooker Moroccan Chicken
The whole family will love this easy, flavorful Slow-Cooker Moroccan Chicken for dinner! Full of spices, apricots and carrots, this moroccan chicken is delicious served over quinoa for a delicious weeknight meal.
- Prep time
- 30 min
- Cook time
- 5 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons olive oil or avocado oil
- 2-3 pounds boneless (skinless chicken thighs)
- salt & pepper
- 1 onion (thinly sliced)
- 3 cloves garlic (minced)
- 3 tablespoons almond butter
- 3/4 cup chicken stock
- 1/2 teaspoon salt
- 1 teapoon brown sugar (or coconut sugar)
- 1/2 teaspoon cumin
- 1/2 teaspoon ginger
- 1/2 teaspoon coriander
- 1/4 teaspoon cinnamon
- pinch of cayenne pepper
- 1 pound baby carrots
- 1/2 cup dried apricots
- 1/4 cup dried cherries
Instructions
- 1
Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.
- 2
Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
- 3
Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.
- 4
Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.
- 5
After 4 hours, add the apricots and cherries and cook for another 1-2 hours.
- 6
Shred the meat slightly and serve over cooked quinoa. Enjoy!