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Slow Cooker Moroccan Chicken

Slow Cooker Moroccan Chicken

  • Prep

    15 m
  • Cook

    5 h 15 m
  • Ready In

    5 h 30 m
juliebu

juliebu

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

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 5.5 g
  • 8%
  • Carbs:
  • 37.9g
  • 12%
  • Protein:
  • 20.7 g
  • 41%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 385 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

Nanda
92

Nanda

8/12/2010

I have never posted a recipe review before, but I had to take the plunge for this one! The taste of the sauce can only be described as divine! I had my doubts as I was adding in the cinnamon and peaches, but this was oh, so yummy! Even my 80 yr old dad who is pretty much a meat-and-potatoes guy asked for seconds and complimented the meal. I used 5 leg quarters--the meat fell off the bone, so I fished out the bones (or at least most of them) before serving and just added the cornstarch/water mixture without removing the chicken. I also omitted the apricots--only because I did not have any on hand. I used frozen peaches--worked just fine, and I likely used more garlic than called for. This one will definitely be repeated often in our household. BTW, I put the chicken--frozen--in the crockpot the night before, left it in the fridge, and mixed up all the other ingredients so all I had to do before going to work was dump it in. Cooked all day on low. Served with brown rice.

Avon- status quo PRO
24

Avon- status quo PRO

8/30/2010

I thoroughly enjoyed the ease and simplicity of this dish. I had 4 large bone in breasts that needed to be used rather than the boneless and this actually worked out better because the amount of cooking time would have turned the boneless into shoe leather in my crockpot. This cooked for 7 hours on low, and was on the warm feature for about 1 1/2 hours, til I got home from work. I didn't have the apricots on hand so I did sub in carrots this time around. That was nice and next time I may add them along with the apricots. I did use everything else and it cooked down to a very nice sauce. Not to sweet, and lots of interesting spices to give it lots of depth. Topped it with cilantro and sliced almonds. Served with couscous and pita and it turned out to be a wonderful comfort style meal without the hassle of standing over the stove. Not really sure what some of the other reviewers meant by "blandness". It was far from bland. Thanks Juliebo. I will make again for sure.

kobra
19

kobra

8/16/2010

Not bad. Easy to make and decent flavour. Maybe a little lemon grass to add some zing or a bit of red chili for some bite. Will make again.

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