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.
There’s nothing like an easy slow cooker recipe for those busy weeks when you need to get it all done. Today, I’m sharing my recipe for Slow Cooker Moroccan Apricot Chicken, using my homemade Moroccan Spice Blend.
This week is packed with work and blog-related tasks, but this slow-cooked apricot chicken makes dinner effortless. Infused with flavorful Moroccan spices and sweet apricots, it’s the perfect dish to let simmer all day while you focus on everything else.
Table of Contents
Reasons to Love This Moroccan Chicken
- This Slow Cooker Moroccan Chicken with Apricots recipe is so easy to throw together, perfect for those busy days when you just need dinner to cook itself.
- This dish tastes even better the next day, so it’s perfect for leftovers or meal preps.
- Slow Cooker Moroccan Chicken with Apricots recipe is my go-to for hectic weeknights. Just set it, forget it, and come home to dinner ready.
Recipe Ingredients
- Moroccan Spice Mix: This blend brings warmth and complexity with spices like ground ginger, coriander, and cinnamon, creating the dish’s signature Moroccan flavor.
- Dried Apricots: The apricots give a sweet, chewy contrast to the savory spices, adding just the right amount of sweetness.
- Chickpeas: Chickpeas add a hearty, nutty flavor and a creamy texture.
For a full list of ingredients and amounts, see the recipe card below.
Variations
- Garnish Options: Finish this dish with a sprinkle of fresh cilantro or parsley – it adds a nice pop of color and freshness. You can also add toasted sesame seeds or a dollop of Greek yogurt for extra flavor and texture.
- Herbs: You can also add fresh cilantro or parsley at the end for a burst of freshness.
How to Make Slow Cooker Moroccan Chicken with Apricots
Step #1: Combine the Moroccan spices, flour, salt, and pepper in a large bowl. Add the chicken and toss to coat.
Step #2: 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.
Step #3: 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.
Step #4: 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.
Step #5: Serve garnished with almond slices.
Expert Tips
- Brown the Chicken Thoroughly: Make sure to brown the chicken well in the skillet before adding it to the slow cooker. This step adds depth and richness to the flavor, locking in the juices.
- Deglaze the Skillet: After browning the chicken and sautéing the onions, deglaze the skillet with a splash of chicken broth. This will lift any browned bits, adding even more flavor to your sauce.
FAQs
Serve Slow Cooker Moroccan Chicken with Apricots with couscous, rice, fresh flatbread, pita bread, or a salad. For dessert, consider something like Apricot Coffee Cake Cake to complement the meal.
Absolutely! Adding vegetables like carrots, sweet potatoes, or bell peppers can enhance the dish’s texture and flavor. Just chop them into bite-sized pieces and add them to the slow cooker with the other ingredients.
Storage Info
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.
More Moroccan Recipes You’ll Love
Slow Cooker Moroccan Chicken with Apricots Recipe
RECOMMENDED PRODUCTS
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
Nutrition
I loved how rich the sauce turned out. Perfect with couscous!
I want to be weird and make that quinoa too…dry sherry? Did you cook the quinoa differently (in sherry/OJ?). I just made my Moroccan spice and am about to get this in the crock pot woohoo!
Yep, I just swapped out the liquid with about 2 parts oj, 1 part dry sherry. It was pretty good!
Thanks, made it just like that and it was ALL very, very tasty! Success!
I made this last night and it was soooo yummy!
I didn’t start it early enough to use the slow cooker. Instead I had it simmering on the stovetop for about an hour. I added chopped carrots, but I forgot to add the chickpeas.
Yummo! Thanks!
Made it tonight, loved it, Thank you!!
Awesome!! So glad you liked it, Kristen 🙂