Chicken Tagine

Chicken Tagine

120 Reviews 4 Pics
  • Prep

    30 m
  • Cook

    5 h
  • Ready In

    5 h 30 m
Recipe by  KJones

“This Moroccan slow cooker dish is the perfect blend of sweetness and spice.”

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Adjust Servings

Original recipe yields 8 servings



  1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat.
  2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken.
  3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables.
  4. Cook on High setting for 5 hours, or on Low setting for 8 hours.
  5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork.

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Reviews (120)

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Seattle Dad

Seattle Dad

Of all the slow cookers, in all the towns, in all the world, this recipe was made in mine. I'm not sure how Moroccan this recipe really is (at least enough to rip off a Casablanca quote, apparently), but it's hardly worth researching once you taste it. I did fail to have on hand lemon juice, having used the last of it in some hummus a few days ago, so that part is missing. I'm guessing it would have helped to further balance the sweetness, which should have been easily predicted seeing the ingredient list. That being said, I personally like a little spice in these sorts of dishes, so I may just add some form of chile pepper, whether it be fresh or dried in my next preparation of this dish, which I believe will be much sooner than much later. Regardless of it's very few shortcomings, I think this is the beginning of a beautiful friendship (couldn't help it).



This tastes great and is healthy with all the fruits and vegetables. I added a first layer of chopped sweet potatoes. Can't wait to make it again!



This is the first time I had a "tagine" dish and I looked at a lot of other similar recipes on other sites before I settled on this one -- mostly because of the convenience of a slow cooker. It was delicious. I substituted golden raisins instead of cranberries, since a lot of other recipes use that instead. I will be adding this to my recipe book.

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Amount Per Serving (8 total)

  • Calories
  • 382 cal
  • 19%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 39.1 g
  • 13%
  • Protein
  • 22.4 g
  • 45%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 571 mg
  • 23%

Based on a 2,000 calorie diet



previous recipe:

Murgh Makhani (Indian Butter Chicken)


next recipe:

Slow Cooker Latin Chicken