Slow Cooker Moroccan Chicken

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This chicken has a deliciously sweet flavor that kids will love as well as adults. It’s prepared in minutes, and the leftovers are amazing!

1 1/2-pounds parsnips, peeled and cut into 2-inch pieces (you can also use butternut squash or carrots)
a 14.5 oz can of diced tomatoes, drained of juices
1 medium onion, chopped
2 cloves garlic, minced
a 15.5 oz can  garbanzo beans, rinsed and drained
1 cup dairy free chicken broth
1/2 cup golden raisins
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon pepper
2 1/2 – 3 lbs boneless, skinless chicken thighs

Put parsnips in slow cooker. Top with tomatoes, onions, garlic, beans and raisins. Pour broth over all. In separate bowl combine coriander, cumin, cinnamon, salt and pepper. Rub all over chicken pieces, and place on top of vegetables in cooker. Sprinkle any remaining spice mixture over all. Cook on low for about 8 hours, or on high for about 4. Serve over couscous or as is. Will serve 6 people.

Join the Conversation

  1. That looks and sounds amazing! I confess, I am not a fan of raisins with meat, even in Moroccan food, but the combination of the spices in this is more than enough for my family!

  2. It was amazing, and the house smelled just as amazing while it was cooking! The raisins added a bit of sweetness, but texturally you couldn’t notice them once it was done cooking. It would be just as delicious without them!

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