This Slow Cooker Moroccan Chicken is one of those dinners that tastes as though far more effort went into it than actually did. Chicken cooks slowly with ras el hanout, sweet apricots, lemon, tomatoes and plenty of vegetables and gives a warming, comforting dinner packed with flavour. It also freezes really well, making it great for batch cooking.
There is only about 10 minutes of hands-on preparation, then the slow cooker does the hard work. That makes this exactly the kind of dinner I want on a busy weekday: I can get everything in the slow cooker earlier in the day and know there is a hearty meal waiting when everyone is hungry later. It's also really easy to adapt to suit your family's needs.
Sweet apricots, fragrant Moroccan spices and fresh lemon give the sauce that lovely balance of sweet, savoury and tangy flavours. The butternut squash, aubergine and red pepper bulk it out and make it a filling, comforting meal with plenty of vegetables.
Recipe update: This recipe was originally published on 15 January 2012 and was fully retested in September 2026 to check the cooking time and ingredient quantities. The original recipe still worked well, but I've expanded the instructions, tips and FAQs.
If you are looking for some other Moroccan recipes to try, then why not try our easy Moroccan Chicken Flatbreads or our delicious Moroccan Chickpea Stew?
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Jump to:
- Why You Will Love This Slow Cooker Moroccan Chicken
- Recipe Overview
- Ingredients and Substitutions
- Is Moroccan Chicken the Same as Chicken Tagine?
- Variations
- How To Make Slow Cooker Moroccan Chicken
- Chicken Breast or Chicken Thighs?
- Do I Need to Brown the Chicken First?
- How to get the Best Flavour
- What to Serve with Slow Cooker Moroccan Chicken
- Why is my Slow Cooker Moroccan Chicken Watery?
- Make-Ahead and Storage
- Dannii's Top Tips
- Troubleshooting Guide
- Frequently Asked Questions
- More Chicken Recipes
- Recipe
- Feedback
Why You Will Love This Slow Cooker Moroccan Chicken
- Easy slow cooker dinner - There is no need to brown the chicken first. Add everything to the slow cooker and let it get on with cooking.
- Full of flavour - Ras el hanout, garlic, lemon and dried apricots give this chicken loads of warm, aromatic flavour without making it overly spicy.
- A proper comforting meal - Tender chicken, soft vegetables and a rich tomato sauce make this perfect for colder evenings.
- Packed with vegetables - Butternut squash, aubergine and red pepper all cook in the same pot.
- Family friendly - The spices are warming rather than fiery, and extra heat can easily be added at the table.
- Great for leftovers - It reheats and freezes well, so it is worth making the full batch.
Recipe Overview
- Prep: 10 minutes
- Cook: 3-4 hours on high or 6-7 hours on low
- Serves: 6
- Main flavours: Warming ras el hanout, sweet apricots, fresh lemon, garlic and tomato.
- Method: No browning needed - slow cook the chicken and vegetables, shred the chicken, then stir through cooked giant couscous.
- Make ahead: Prepare the vegetables the night before. Leftovers reheat well and the chicken mixture is freezer-friendly.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Chicken - I use chicken breasts because they are lean, easy to shred and work well with all the vegetables in this recipe.
Boneless, skinless chicken thighs are a good alternative if you prefer darker meat. They have a richer flavour and naturally stay juicy during slow cooking. - White beans - I use canned white beans to make the meal more filling and add extra texture.
Chickpeas are an excellent swap and work particularly well with Moroccan-style flavours. Butter beans are another option if you prefer something softer and chunkier. - Shallots - These add a nice sweetness to the base of the dish. You could swap them for a small brown onion though.
- Lemon - Both the zest and juice brighten the sauce and balance the sweetness of the apricots. For a stronger tagine-style lemon flavour, preserved lemon is a lovely variation.
- Vegetables - Aubergine (eggplant), butternut squash and red pepper turn this into a complete, vegetable-packed dinner.
Sweet potato works well instead of butternut squash, and courgette (zucchini) can replace the aubergine. It is also a useful recipe for using up vegetables that need eating. - Ras el hanout -Ras el hanout is the ingredient that brings most of the Moroccan-inspired flavour to this dish.
It is a North African spice blend and the exact mixture varies from brand to brand, but it usually contains a combination of spices such as cumin, coriander, cinnamon, turmeric, ginger and paprika.
Because different blends vary in strength, taste the finished sauce before adding any extra seasoning. - Garlic - Freshly crushed is best, but you could use frozen garlic or from a tube to save some time.
- Dried apricots - Dried apricots soften as they cook and add little bursts of sweetness that work really well with the warm spices and lemon.
If you aren't keen on apricots, raisins or chopped dates can give you a similar sweet-and-savoury contrast. - Tomatoes and stock - Tinned chopped tomatoes form the base of the sauce. A good-quality tin is worth using here because some cheaper tomatoes contain much more water. You only need a relatively small amount of chicken stock because the vegetables release liquid as they cook.
- Couscous - I like adding giant couscous towards the end because it gives the finished dish extra texture. You can also leave it out and serve the Moroccan chicken over regular fluffy couscous instead.
Is Moroccan Chicken the Same as Chicken Tagine?
Not exactly.
A traditional tagine takes its name from the distinctive conical cooking pot in which the food is slowly cooked. This recipe uses some of the flavours associated with Moroccan chicken tagine - warm spices, dried fruit and lemon - but adapts them to an everyday slow cooker dinner.
A slow cooker works particularly well for this style of food because the gentle cooking makes the chicken tender and gives the spices plenty of time to flavour the sauce.
So I would describe this as a Moroccan-inspired slow cooker chicken or a slow cooker chicken tagine-style meal, rather than a traditional tagine.
Variations
Slow cooker Moroccan chicken with chickpeas - Swap the canned white beans for a drained can of chickpeas. This is probably the easiest variation and gives the dish even more of a tagine-style feel.
Slow cooker Moroccan chicken with sweet potato - Replace some or all of the butternut squash with chunks of sweet potato. Keep the chunks fairly large so they hold their shape during the long cooking time.
Moroccan chicken with more dried fruit - Add raisins alongside the apricots for extra sweetness. Chopped dates also work well.
More lemon flavour - Use preserved lemon for a stronger salty, citrus flavour.
Make it hotter - Add chilli or harissa according to taste. I normally keep the main pot mild and let everyone add their own heat afterwards.
How To Make Slow Cooker Moroccan Chicken
- Season the chicken: Put the chicken breasts into the slow cooker and sprinkle over the ras el hanout.
💡 Try to coat the chicken fairly evenly so that the spices flavour the meat as well as the sauce.
- Add the vegetables and sauce ingredients: Add the beans, lemon, shallots, aubergine, butternut squash, red pepper, garlic, dried apricots, chopped tomatoes and chicken stock.
- Season with a little salt and pepper.
- Slow cook: Put the lid on and cook on high for 3-4 hours or low for 6-7 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
💡 Try not to keep lifting the lid to check it. Every time the lid comes off, heat escapes and the cooking time can increase.
- Cook the couscous: About 15 minutes before the chicken is ready, cook the giant couscous according to the packet instructions.
- Shred and serve: Shred the chicken using two forks and stir it back through the vegetables and sauce.
- Stir through the cooked giant couscous, then serve with plenty of fresh coriander (optional).
Chicken Breast or Chicken Thighs?
Both work, but they give slightly different results.
Chicken breast is what I use for this recipe and gives you lean pieces of chicken that shred easily into the sauce. It also means this version is a little lighter.
Chicken thighs contain more fat and have a richer flavour. They are particularly good if you prefer very juicy slow-cooked chicken.
If changing the cut of chicken, always check that it is completely cooked before serving, as different slow cookers and different-sized pieces of chicken can cook at different speeds.
Do I Need to Brown the Chicken First?
No, and that's one of the reasons I make this recipe so often.
There are evenings when I am happy to spend time browning chicken and frying onions to build extra layers of flavour. There are also plenty of days when I want to put dinner in the slow cooker in ten minutes and get on with everything else.
For this recipe, browning is optional rather than essential. The ras el hanout, garlic, lemon, apricots and slow cooking still give the finished dish plenty of flavour.
If you do have an extra ten minutes, browning the chicken and softening the shallots first will give the sauce an even deeper flavour.
How to get the Best Flavour
Ras el hanout does most of the work here, so use a blend that is still fresh. Spices gradually lose their aroma once they have been open for a long time.
Don't skip the lemon either. The sauce is naturally sweet from the squash, tomatoes and apricots, and that fresh citrus flavour stops it becoming too sweet.
A final handful of coriander adds freshness just before serving. For extra texture, scatter over some toasted flaked almonds.
If the adults want more heat but the children don't, I prefer to keep the slow cooker itself fairly mild and add harissa or chilli at the table.
What to Serve with Slow Cooker Moroccan Chicken
Because the recipe already contains vegetables, beans and giant couscous, it can easily be served on its own.
If you leave the giant couscous out, serve it with fluffy couscous, rice or quinoa to soak up the sauce.
Warm homemade flatbreads are also brilliant for scooping everything up, especially when there is plenty of sauce left in the bowl.
For something fresh on the side, try a simple chopped salad or some steamed greens.
A spoonful of natural yogurt works well too, particularly if you have added extra chilli or harissa.
Why is my Slow Cooker Moroccan Chicken Watery?
Slow cookers trap steam rather than allowing liquid to evaporate, so sauces can sometimes be thinner than expected. Different vegetables and different brands of tinned tomatoes also release different amounts of water.
There are a few easy ways to fix it.
First, don't be tempted to add lots of extra stock at the beginning. This recipe only needs a small amount.
If the sauce is still thinner than you would like at the end, remove the lid and let it cook for a little longer.
Another easy option is to mash a few pieces of the cooked butternut squash and some of the beans into the sauce. This thickens it naturally without adding another ingredient.
Remember that stirring through the giant couscous will also absorb some of the liquid.
Make-Ahead and Storage
Prep-ahead: This is an easy recipe to get organised the night before. You can chop the vegetables, prepare the shallots and garlic, and measure out the ras el hanout in advance. Keep everything covered in the fridge and you have very little to do the next morning.
Store: Allow the Moroccan chicken to cool, then transfer it to an airtight container. Keep it in the fridge for up to 2-3 days.
Freeze: The chicken and vegetable mixture freezes well for up to 4 months. If you know you are freezing a batch, I prefer to freeze the Moroccan chicken without freshly cooked couscous and make the couscous when serving.
Defrost: Defrost in the fridge overnight.
Reheat: Reheat thoroughly in a saucepan or microwave until piping hot throughout. The sauce may thicken in the fridge, so add a small splash of water or stock if needed.
Dannii's Top Tips
- Use fresh ras el hanout. An old jar of spices can make the whole dish taste flat.
- Keep the lemon in. That little bit of acidity is important because there are several naturally sweet ingredients in the sauce.
- Cut the butternut squash into fairly chunky pieces so it doesn't completely disappear during slow cooking.
- Don't add lots of extra stock. Slow cookers hold on to moisture and the vegetables release more as they cook.
- Keep the spice level family friendly, then put harissa or chilli on the table for anyone who wants more heat.
- And don't forget the finishing touches. Fresh coriander, lemon and a few toasted flaked almonds can make a very simple slow cooker dinner feel much more special.
Troubleshooting Guide
| Problem | Likely cause | Fix |
|---|---|---|
| The sauce is too watery | The vegetables or tomatoes have released more liquid than usual | Remove the lid and cook a little longer. Mash a few pieces of squash and some beans into the sauce, or stir through the cooked giant couscous to absorb some liquid. |
| The chicken is dry | It has cooked for too long, or the chicken breasts were fairly small | Start checking at the lower end of the cooking time and shred the chicken as soon as it is tender. Chicken thighs are a more forgiving alternative next time. |
| The vegetables are too soft | They were cut too small or the dish cooked for longer than needed | Keep the butternut squash and aubergine fairly chunky and start checking the slow cooker at the earliest suggested time. |
| The flavour tastes flat | The ras el hanout may be old, or the sauce needs more seasoning or acidity | Add a little more salt and fresh lemon juice. Taste before adding a little extra ras el hanout or harissa. |
| The dish tastes too sweet | The squash, apricots and tomatoes all add natural sweetness | Add extra lemon juice and a little salt. Harissa or chilli can also balance the sweetness. Use fewer apricots next time if preferred. |
| The couscous is too soft | It was overcooked or left sitting in the sauce for too long | Cook the giant couscous separately until just tender and stir it through immediately before serving. |
Frequently Asked Questions
It is warmly spiced rather than hot. Ras el hanout is aromatic and fragrant but isn't normally particularly fiery.
If you want heat, add chilli or harissa.
Yes, although they add an important sweet contrast to the spices and lemon.
Raisins or chopped dates are good alternatives.
Yes. Cook it gently in a large covered pan until the vegetables are tender and the chicken is completely cooked through. The exact cooking time will depend on the size of the chicken pieces.
More Chicken Recipes
If you've tried this Moroccan chicken recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy and use the hashtag #hungryhealthyhappy too.
Recipe
Slow Cooker Moroccan Chicken
Ingredients
- 650 g (1 ⅓ lb) of Chicken breast
- 3 tablespoons of Ras el hanout
- 235 g (1 ⅓ cups) of Cannellini beans - canned; drained weight
- 1 tablespoon of Lemon juice
- 1 teaspoon of Lemon zest
- 4 Shallots - diced
- 1 Aubergine (eggplant) - diced
- 1 Butternut squash - small; peeled and diced
- 1 Red bell pepper - diced
- 3 Garlic clove - crushed
- 8 Dried apricots - diced
- 400 g (14 oz) of Chopped tomatoes - canned
- 150 ml (⅔ cup) of Chicken stock
- ¼ teaspoon of Fine sea salt
- ½ teaspoon of Ground black pepper
- 80 g (½ cup) of Giant (Israeli) couscous
- Fresh coriander (cilantro) - optional; to serve
Instructions
- Season the chicken: Put 650 g of Chicken breast into the slow cooker and sprinkle over 3 tablespoons of Ras el hanout.
- Add the vegetables and sauce ingredients: Add 235 g of Cannellini beans, 1 tablespoon of Lemon juice, 1 teaspoon of Lemon zest, 4 Shallots (diced), 1 Aubergine (eggplant) (diced), 1 Butternut squash (diced), 1 Red bell pepper (diced), 3 Garlic clove (crushed), 8 Dried apricots (chopped), 400 g of Chopped tomatoes and 150 ml of Chicken stock.
- Season: Season with a ¼ teaspoon of Fine sea salt and ½ teaspoon of Ground black pepper.
- Slow cook: Put the lid on and cook on high for 3-4 hours or low for 6-7 hours, until the chicken is thoroughly cooked and tender enough to shred easily.
- Cook the couscous: About 15 minutes before the chicken is ready, cook 80 g of Giant (Israeli) couscous according to the packet instructions.
- Shred and serve: Shred the chicken using two forks and stir it back through the vegetables and sauce.
- Stir through the cooked giant couscous, then serve with plenty of Fresh coriander (cilantro).
Recipe Notes
- Use fresh ras el hanout. An old jar of spices can make the whole dish taste flat.
- Keep the lemon in. That little bit of acidity is important because there are several naturally sweet ingredients in the sauce.
- Cut the butternut squash into fairly chunky pieces so it doesn't completely disappear during slow cooking.
- Don't add lots of extra stock. Slow cookers hold on to moisture and the vegetables release more as they cook.
- Keep the spice level family friendly, then put harissa or chilli on the table for anyone who wants more heat.
- And don't forget the finishing touches. Fresh coriander, lemon and a few toasted flaked almonds can make a very simple slow cooker dinner feel much more special.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Marie-Charlotte Chatelain says
This is right down my alley - loving all the Moroccan flavors and spices in this!
Alison says
Such a rich and flavorful dish that's low in calorie! I'm making this for my family tonight, but subbing the chicken for tempeh to make it vegan. Yum!!
Katherine says
So many amazing flavors in this dish! I adore Moroccan spices.
Sheelagh says
Hi Danni, LOVE your site, your recipes are fantastic, I've been delighted with everything I've made so far. BUT I just made this Moroccan chicken and unfortunately it tastes quite bitter, have I done wrong?! Pretty sure I followed the recipe. Maybe too much ground ginger, or too much lemon zest/juice?? It tastes a bit like a lemon pip would if you bit into it, but there are definitely no pips in it as I strained the lemon juice. I love Moroccan food so really want this one to work, would really appreciate any advice!
mary says
hi, what is the temperature of the oven in celsius when slow cooking?
Dannii says
This is done in a slow cooker, not the oven. Hope that helps.
Elizabeth says
Mmmmmm, I love aubergine.
Karin says
I love your recipes Dannii!
Evisa says
Another time saving time (hope you don't mind me sharing) is about 30 minutes before the chicken is ready, sprinkle the couscous on top and put the lid back on the slow cooker and it will cook the couscous too. No need for any extra pans!
Catt says
I always recommend a slow cooker to people that say that healthy food takes so long to cook. It takes about 5 minutes to prep and then it is done.
Kristin says
I have never heard of cauliflower rice before. It sounds fab! I am doing the low carb thing, but I am struggling. I really love rice.
Joanne says
You really do love feta, don't you ;)
Cynthia says
I would love some more slow cooker recipes please. I am looking after my grandchildren almost full-time now and I rely on my slow cooker.
Wendy says
I don't think I have had Moroccan food before. It sounds nice.
Ruth says
Thank you for taking the time to share and photograph these recipes. We all appreciate it, I'm sure :)
Kerry says
I love Mediterranean food. It is my favourite.