Moroccan Slow Cooker Chicken Thighs

How to make Moroccan Slow Cooker Chicken Thighs.

Ingredients: Serves 4-6

For Marinating the Chicken:

  • 6 chicken thighs
  • 1 teaspoons salt
  • ¼ teaspoon minced ginger
  • ½ teaspoon minced garlic
  • ½ teaspoon cumin spice
  • ½ teaspoon smoked paprika

Other Ingredients:

  • 2 Tablespoons olive oil
  • 1 teaspoon ground coriander
  • 3 teaspoons garlic, minced
  • 1 teaspoon ginger, minced
  • 1 teaspoon ground cumin
  • 2 small bay leaves
  • ½ tablespoon smoked paprika
  • 1 medium onion sliced
  • 8 ounce canned dice tomatoes
  • ½ cup green olives
  • ½ teaspoon cayenne pepper
  • 1 can chickpeas, rinsed and drained
  • 3/4- cup chicken stock or water

For the Herb CousCous:

  • 2 Tablespoons butter or oil
  • ½ teaspoon garlic
  • 2 cups couscous
  • 2½ cups hot water
  • 3 Tablespoons herbs; parsley, basil


  1. Place the chicken thighs in a large bowl or saucepan then add salt, garlic, ginger, cumin, pepper, bay leaves and smoked paprika.
  2. Mix the chicken with a spoon or with your hands until it it well coated.
  3. Set aside in the fridge to marinate for 30 minutes.
  4. Place the canned tomatoes in the slow cooker.
  5. When ready to cook, heat up a skillet or large sauce pan with about 2 tablespoons of oil, and then brown the chicken for about 3-5 for about minutes until it is is golden brown.
  6. Remove and place in the crockpot.
  7. Drain any excess oil from the skillet.
  8. Add onions, garlic, smoked paprika, cumin and coriander.
  9. Salt and add the cayenne pepper to taste.
  10. Stir for about 1 or 2 minutes, for the flavours to come together and bloom.
  11. Then add to the crockpot, deglaze the pan with about ¾ cup of water and add to the slow cooker, together with the chickpeas and olives.
  12. Cover and cook on high for about 3-4 hours.
  13. Remove and serve with cous cous.

Making the Herb CousCous:

  1. Heat a saucepan with oil or butter.
  2. Then add the onions, garlic and salt.
  3. Sauté for about a minute.
  4. Stir in the couscous to the pan then add hot water.
  5. Reduce heat to a simmer.
  6. Cover for about 2 minutes.
  7. Add the herbs.
  8. Fluff and adjust for seasonings.
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