Slow Cooker Moroccan Chicken with Apricots Recipe

4.70 from 10 votes

Slow Cooker Moroccan Chicken with Apricots Recipe

There’s nothing better than coming home to the comforting aroma of Slow Cooker Moroccan Chicken with Apricots simmering away, filled with warm spices and sweet apricots.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Dish

Cuisine: Moroccan

Diet: Dairy Free

Servings:

Calories: 418kcal

Author: Linda

Equipment

Slow Cooker

Ingredients

1 Tablespoon Moroccan spice mix
1 tbsp all purpose flour
1 teaspoon salt
1 tsp freshly ground black pepper
3 pounds boneless skinless chicken thighs and/or chicken breasts
3 Tablespoons olive oil divided
1 onion roughly chopped
1 bay leaf
1 cup low-sodium chicken broth
1 14.5 ounces can chickpeas, drained and rinsed
1/2 cup dried apricots
1/3 cup sliced roasted almonds

Instructions

Combine the Moroccan spices, flour, salt, and pepper in a large bowl. Add the chicken and toss to coat.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken and brown on both sides, about 4 minutes total. Remove and place in the slow cooker. Add another tablespoon of oil to the pan and repeat with the remaining chicken.
Heat the final tablespoon of oil in the skillet and add the chopped onion. Sauté until just soft, about two or three minutes. Transfer to the slow cooker.
Add the bay leaf, chicken broth, chickpeas, and apricots to the slow cooker. Cook on high for 4 hours or low for 6 to 8 hours. Remove the bay leaf, taste the sauce, and add additional salt and pepper as needed.
Serve garnished with almond slices.

Notes

Store Moroccan Apricot Chicken in an airtight container and refrigerate for up to 4 days. To freeze, place it in a freezer-safe container for up to 3 months.

To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce thickens too much during reheating.

Nutrition