Slow Cooker Moroccan Chicken

Slow CookerMoroccanChickenTurmeric

Don't have a tagine? Make Moroccan chicken in a slow cooker, it's easy! Chicken thighs, plenty of spices, onions, green olives, lemons, raisins, cooked low and slow until fall apart tender.

Photography Credit: Elise Bauer

Moroccan chicken, my favorite! Chicken thighs, rubbed in more spices than you would ever think you could use at once, cooked until tender with olives and lemons.

This is a slow cooker riff off our popular tagine recipe. Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, turmeric, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

The spice list is long, if you are missing one or two, don’t stress about it. Feel free to experiment with the amounts and find what works for you.

I do love the subtle addition of crushed fennel seeds, and I recommend not going overboard with cinnamon, which can be bitter in large amounts.

If you don’t want raisins or dried fruit, add a cup of sliced carrots the last hour of cooking.

Slow Cooker Moroccan Chicken Recipe

  • Prep time: 15 minutes
  • Cook time: 2 hours, 30 minutes
  • Yield: Serves 6

We are using boneless (and skinless) chicken thighs for this recipe only because they're easier to deal with. Feel free to use bone-in thighs (you'll need 2 1/2 pounds) if you prefer.

You can substitutes dates or prunes for the raisins.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, trimmed of excess fat (don't trim all the fat, just large pieces)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon crushed fennel seeds
  • 1/8 teaspoon nutmeg
  • 1 red onion, roughly chopped, about 2 cups
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 cup pitted green olives
  • 1/2 cup raisins
  • 1/2 fresh lemon, thinly sliced
  • Fresh cilantro or parsley for garnish

Method

1 Salt the chicken thighs: Sprinkle 1/2 teaspoon of salt over the chicken thighs. Let sit while you prep the other ingredients.

2 Whisk the spices together: Whisk together the spices in a small bowl—the paprika, ground ginger, ground cumin, ground coriander, turmeric, cinnamon, allspice, crushed fennel seeds, and nutmeg.

3 Layer onions, chicken, spices, garlic, olives, raisins, lemon slices in slow cooker: Place chopped onions at the bottom of a slow cooker bowl. Layer the chicken thighs on top of the onions. As you layer the chicken thighs, sprinkle them all over with the spice mix. (Use all of the spice mix.)

Add the garlic, green olives, raisins, and lemon slices.

4 Cook in slow cooker: Cook on the high setting of the slow cooker for 2 to 2 1/2 hours, or 4 to 5 hours on the low setting (depending on your slow cooker brand). Towards the end of cooking, stir so that the lemons olives and raisins get mixed into the liquid. The chicken is done when it is fall apart tender.

Serve with couscous or rice (use rice if cooking gluten-free). Garnish with fresh cilantro and/or parsley.

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Links:

Cuisinart Programmable Slow Cooker on Amazon

Moroccan Chicken with Lemons and Olives here on Simply Recipes

Moroccan Spiced Grilled Chicken Breasts here on Simply Recipes

One Pot Moroccan Chicken with Chickpeas and Pistachios from Half Baked Harvest

Slow Cooker Moroccan Chicken

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

141 Comments / Reviews

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Did you make it? Rate it!

  1. Heidemarie

    Made this for dinner – so easyeasy. and so good. I just made it in a heavy enamel dish with a tight fitting lid, in the oven at about 130 ° C for about 5 hours. It smelled, looked and tasted great – I particularly loved the little extra flavour bursts of the lemon slices. Olives were just plain green pitted ones. Served with couscous and a salad garnished with pomegranate and toasted almonds.
    Thank you for the recipe . It’s great – do you normally add any stock?

    xxxxxyyyyy

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  2. Sue

    Making this tonight. We do not like olives (also too much salt for my husband). If I make without olives, should I add some broth? worried there will not be enough liquid. We would like if it has a bit of sauce with it. Also, any reason we could not double recipe for large family?

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  3. CassandraApollo

    Just finished eating this Moroccan Chicken dish. It was so easy in slow cooker. This one is a keeper. Very happy I tried this recipe.

    xxxxxyyyyy

  4. Mark

    I’m certainly going to try this, would celery take its place with a couple of chopped shallots?
    Each to there own for personal tastes I’d imagine

    xxxxxyyyyy

    Show Replies (1)
  5. Emily

    The green olives should they be the Spanish olives with pimentos?

    Show Replies (1)
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