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Slow Cooker Moroccan Chicken
with apricot and almond quinoa

Active: 30 min Total: 6 hr 30 min
Travel to North Africa with this melange of spices that turns plain chicken into something incredibly special.
Smarts: We do provide non-slow cooker directions for this recipe, but we definitely recommend using a slow cooker for more tender chicken.


Slow Cooker Moroccan Chicken:
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Cilantro - 2 Tbsp , chopped
  • Apricots, dried - 2 oz , chopped
  • Diced tomatoes (14 oz / 397 g can) - 1 can , drained
  • Chicken thighs, boneless & skinless - 1 1/2 lbs
  • Cinnamon - 1 tsp
  • Coriander - 1 tsp
  • Cumin - 1 tsp
  • Ginger, dried - 1 tsp
  • Harissa paste (optional, sub your favorite hot sauce) - 1 Tbsp
  • Chicken stock - 1/2 cup
  • Yogurt, plain - 4 Tbsp
Apricot and Almond Quinoa:
  • Cilantro - 3 Tbsp , chopped
  • Apricots, dried - 2 oz , chopped
  • Quinoa, uncooked - 2/3 cup
  • Butter - 1 Tbsp
  • Chicken stock - 1 1/3 cups
  • Almonds, sliced - 1/4 cup


  1. Garlic / Onions - Prep as directed. (Can be done up to 4 days ahead)
  2. For chicken and quinoa | Cilantro / Apricots - Prep as directed. (Can be done up to 4 days ahead)
  3. Diced tomatoes - Drain.
  4. [Optional step] Brown chicken - Sprinkle chicken with some salt and pepper. Heat a skillet over medium-high heat and add some cooking oil. Add chicken to heated oil and sear on both sides for 2 to 3 minutes.
  5. If slow cooking - Place chicken, cinnamon, coriander, cumin, ginger, garlic, onions, apricots (just chicken’s portion), diced tomatoes, harissa, and chicken stock in slow cooker. Cook on high for 3 to 4 hours OR low for 6 to 8 hours. (If you don’t own a slow cooker, chop chicken into bite-sized pieces. Then heat a Dutch oven or saute pan over medium-high heat. Add some oil and then saute garlic and onions for ~3 minutes. Add remainder of the ingredients and saute for 20 to 25 minutes, stirring frequently until chicken is cooked through. Please note, this dish is meant to be a slow cooker dish and the chicken will be much more tender in slow cooker.)

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  1. Combine quinoa, butter, chicken stock, and apricots in a saucepan. Bring to a boil and simmer until quinoa has absorbed all the liquid, 8 to 10 minutes. Fluff with a fork.
  2. Fold cilantro (just quinoa's portion) and sliced almonds into quinoa.
  3. Season Moroccan chicken to taste with salt, harissa, and / or spices You can shred chicken with a fork in the slow cooker or just serve it whole (they'll be super fork tender!).. Enjoy chicken topped with yogurt and chopped cilantro and quinoa on the side.



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