Crockpot Moroccan Apricot and Honey Chicken Tips, FAQ & printable recipe

Tips for success

To enhance the flavor, consider toasting your spices in a dry pan for a minute before adding them to the slow cooker; this releases the essential oils and provides a more robust aroma.

If you find the sauce is too thin at the end of the cooking process, you can remove the chicken and set the slow cooker to a higher setting with the lid off for a few minutes to allow the liquids to reduce further.

For a more authentic presentation, you can serve the dish in a traditional tagine pot, which helps retain heat and adds a beautiful visual element to your table.

If you want to add a bit of acidity to balance the sweetness, a squeeze of fresh lemon juice just before serving works wonders. The key to this dish is the balance between the honey's sweetness and the savory depth of the spices, so adjust the seasoning carefully.

Variations

• Spicy Moroccan Chicken: Add one teaspoon of harissa paste or a pinch of crushed red pepper flakes during the layering phase to introduce a subtle, smoky heat that complements the sweetness of the apricots.
• Citrus Infused Chicken: Incorporate the zest of one orange and a tablespoon of lemon juice to provide a bright, citrusy acidity that cuts through the rich honey glaze and adds a fresh, aromatic finish.

Storage and make-ahead

Fridge

Keep refrigerated in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator before reheating.

Reheat

Reheat in a saucepan over low heat, adding a splash of water or stock to loosen the sauce, until the chicken reaches 165°F (74°C) throughout.

Store any leftovers in an airtight container to maintain freshness. Ensure the dish cools to room temperature for no more than two hours before placing it in the refrigerator to prevent bacterial growth.

The flavors often deepen overnight, making this an excellent dish for leftovers the next day. Keep the shredded chicken and the sauce together, as this prevents the meat from drying out during storage and reheating.

This dish is perfect for making ahead as the flavors continue to meld and develop over time. You can prepare the entire recipe and store it in the refrigerator for up to three days.

Alternatively, you can assemble the raw ingredients in the slow cooker insert the night before, keep it refrigerated, and simply place it in the slow cooker base in the morning to start cooking, saving you time on busy days.

Serving ideas

Serve this dish over a generous bed of fluffy couscous to soak up the delicious honey-spice glaze. The texture of the couscous provides a wonderful contrast to the tender, shredded chicken. For a complete meal, consider adding a side of roasted root vegetables or a crisp green salad with a light vinaigrette to balance the richness of the Moroccan spices.

When plating, spoon the chicken and sauce generously over the couscous. Sprinkle the toasted slivered almonds over the top right before serving to maintain their crunch. A garnish of fresh mint leaves adds a bright pop of color and a refreshing herbaceous note that cuts through the sweetness of the apricots, elevating the overall dining experience for your guests or family.

Frequently asked questions

Recipe card

Crockpot Moroccan Apricot and Honey Chicken

Prep 10 minCook 4 h 30 minRest 5 minTotal 4 h 45 minServes 6

Ingredients

• 6 boneless chicken thighs
• 1 cup dried Turkish apricots
• 1 red onion, diced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 1/4 cup wildflower honey
• 1 cup chicken stock
• cooked couscous (contains gluten), for serving
• 1/4 cup toasted slivered almonds (contains tree_nuts)
• fresh mint, for serving

Instructions

1. Place the boneless chicken thighs, diced red onion, dried Turkish apricots, ground cinnamon, ground cumin, and ground turmeric into the ceramic slow cooker insert. Pour the wildflower honey and chicken stock over the top of the chicken and spices to ensure everything is well-coated.
2. Secure the lid on the slow cooker and set it to the LOW setting. Cook for 4.5 hours. During this time, the chicken will become tender, the apricots will plump up significantly, and the honey-spice mixture will reduce into a rich, golden glaze.
3. Once the chicken is tender, carefully remove it and shred it using two forks. Return the shredded chicken to the sauce and stir to coat thoroughly. Serve the mixture over a bed of fluffy couscous. Scatter with toasted slivered almonds and fresh mint leaves before serving.

Contains: gluten, tree nuts

Estimated nutrition per serving

Calories

420

Protein

32.5 g

Carbohydrates

45 g

Fat

12 g

Fiber

4.5 g

Sugar

32 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.