If you’re craving something warming and flavorful—this crockpot Moroccan chicken with apricots is going to be your new favorite. It’s cozy, hands-off, and packed with sweet, spiced goodness from dried apricots, raisins, and warm spices like cumin and cinnamon.
Why I Love This Recipe
I like to call this one a "dump and glow up" dinner—because it goes into the slow cooker looking basic and comes out tasting like you worked all day.
- Set it and forget it: The crockpot does the heavy lifting.
- Sweet + savory magic: Dried fruit + spices = cozy comfort.
- Meal prep win: Makes a big batch and reheats like a dream.
- Fancy-ish without trying: Looks impressive, but it’s ridiculously easy.
Recipe Ingredients
- 4 carrots – Peeled and diced.
- 1 yellow onion - chopped
- 8 boneless chicken thighs – Seasoned with salt and seared for extra flavor.
- ½ cup dried apricots – Chopped.
- ½ cup raisins – Golden or Thompson, both work.
- 1 Tbsp olive oil – For searing.
- 1 Tbsp all-purpose flour – Helps to thicken the sauce.
- 900 mL chicken broth - 1 carton of broth
- ¼ cup tomato paste
- 1 Tbsp honey
- 3 garlic cloves – Minced.
- 2 tsp ground cumin
- 1½ tsp ground cinnamon
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground black pepper
- Salt – To season the chicken.
- Couscous or rice – For serving.
Variations and Substitutions
- Protein: Use bone-in chicken thighs, drumsticks, or even lamb for deeper flavor.
- Dried fruit: Swap raisins with golden raisins, dried cranberries, or chopped dates.
- Spices: Add a pinch of turmeric or a dash of chili flakes for extra warmth.
- No flour? Use arrowroot powder or skip it entirely for a thinner sauce.
- Vegetables: Add cubed sweet potato or chickpeas to bulk it up even more.
- Make it spicy: Stir in a pinch of cayenne pepper or a dash of harissa paste.
How To Make Crockpot Moroccan Chicken
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
Step 1: Sear the Chicken
Season 3–4 lbs boneless chicken thighs with ½ tsp salt. In a skillet, heat 1 Tbsp olive oil over medium-high heat. Sear the chicken for about 2 minutes per side, just until lightly browned. Transfer to a plate.
Add a splash of the 900 mL chicken broth (about ¼ cup) to the hot skillet and use a wooden spoon to scrape up the browned bits. Pour in the broth and flavorful bits scraped from the skillet into the slow cooker.
Step 2: Mix the Moroccan Sauce
In a medium bowl, whisk 1 Tbsp all-purpose flour with a few tablespoons of chicken broth until smooth.
Stir in the remaining broth along with ¼ cup tomato paste, 1 Tbsp honey, 3 minced garlic cloves, 2 tsp ground cumin, 1½ tsp ground cinnamon, 1 tsp paprika, 1 tsp ground coriander, ½ tsp black pepper, and another ¼ tsp salt. Whisk everything together until fully combined.
Step 3: Build the Base
Add 2 yellow onions (1 chopped, 1 sliced) and 4 diced carrots to the bottom of the slow cooker. Layer the seared chicken thighs on top.
Pour in the leftover broth and bits from the skillet. Sprinkle ½ cup chopped dried apricots and ½ cup raisins over everything.
Step 4: Pour and Cook
Pour the sauce evenly over the chicken and vegetables in the slow cooker. Cover and cook on LOW for 6–7 hours, or until the chicken is fork-tender and cooked through.
Step 5: Serve and Enjoy
Once cooked, gently stir the chicken into the sauce. Serve over a bed of couscous or rice, spooning plenty of sauce on top.
Optional: Garnish with chopped fresh parsley, lemon wedges, or toasted slivered almonds for added flavor and crunch.
Recipe Tips
- Searing is worth it: Browning the chicken adds rich flavor and texture.
- Don’t skip the dried fruit: It adds that classic Moroccan sweetness.
- Couscous is traditional: But rice or flatbread works great too.
- Make it ahead: Flavors deepen after a day in the fridge—hello leftovers!
What To Serve With Moroccan Chicken
- Couscous (traditional choice) – absorbs the sauce perfectly
- Steamed rice or cauliflower rice
- Pita bread or flatbread for scooping
- Simple side salad with lemon vinaigrette
- Roasted vegetables like zucchini, eggplant, or sweet potatoes
How To Store Leftovers
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze portions for up to 3 months.
- Reheat: Gently warm in a pot or microwave. Add a splash of broth if it thickens too much.
FAQs
Yes! Boneless skinless chicken breasts will work, but they tend to be a bit leaner and may not be quite as juicy. Just keep an eye on the cook time so they don’t dry out.
Technically, no—but it adds great flavor. Searing helps lock in juices and creates those delicious browned bits that add richness to the final dish.
Absolutely. Let everything cool completely, then store in an airtight container. Freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stove or in the microwave.
Have A Question?
- Got a question about this recipe? Leave a comment below—I’m happy to help!
- Tried this recipe? Share it with friends and leave a star rating below—I’d love to hear what you think!
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Crockpot Moroccan Chicken
Ingredients
- 1 Tbsp olive oil
- 8 boneless skinless chicken thighs
- salt and pepper - to season chicken
- 4 carrots - peeled and diced
- 1 yellow onions - chopped
- ½ cup chopped dried apricots
- ½ cup raisins
- 1 Tbsp all-purpose flour
- 900 ml chicken broth
- ¼ cup tomato paste
- 1 Tbsp honey
- 3 garlic cloves - minced
- 2 tsp ground cumin
- 1 ½ tsp cinnamon
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp ground black pepper
- rice or couscous - to serve with (optional)
Instructions
- Season the chicken with salt. Heat olive oil in a skillet over medium-high heat and sear chicken for about 2 minutes per side until browned. Transfer to a plate. Add a splash of broth to the pan and scrape up any browned bits. Set this liquid aside.
- Add chopped and sliced onions and diced carrots to the bottom of the slow cooker. Layer the seared chicken thighs on top. Pour in the juices and scraps from the skillet. Sprinkle chopped apricots and raisins over everything.
- In a bowl, whisk together flour and a bit of broth until smooth. Stir in tomato paste, honey, minced garlic, cumin, cinnamon, paprika, coriander, black pepper, and the remaining broth. Pour the sauce over the chicken and vegetables.
- Cover and cook on LOW for 6–7 hours, or until the chicken is fork-tender and the sauce has thickened.
- Serve the Moroccan chicken hot over couscous or rice. Optional: garnish with fresh herbs or lemon wedges.
Recipe Notes:
- You can use chicken breasts, but thighs stay more tender in the slow cooker.
- Swap raisins for golden raisins or dried cranberries.
- For a richer sauce, add 1–2 tablespoons of butter at the end.
Nutrition Info
The nutritional information provided is an estimate and is per serving.
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