Slow Cooker Apricot Chicken Tagine for an Easy Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

To enhance the flavor profile, consider toasting your ras-el-hanout spices in a dry pan for a few seconds before sprinkling them over the chicken. This releases the essential oils in the spices, providing a deeper, more aromatic finish. Additionally, adding a squeeze of fresh lemon juice just before serving can brighten the rich, sweet notes of the apricots and balance the savory chicken broth perfectly.

If you find the sauce is too thin at the end of the cooking process, you can carefully remove the chicken and vegetables and set the slow cooker to a high heat setting for a few minutes, or transfer the liquid to a saucepan to reduce it until it reaches your desired consistency.

This simple step can concentrate the flavors and create a more luxurious, velvety sauce that clings beautifully to the ingredients.

Variations

• Savory Chickpea Tagine: Incorporate a can of rinsed chickpeas during the last hour of cooking to add protein and a satisfying texture, making the dish heartier.
• Spiced Sweet Potato: Replace the carrots with cubed sweet potatoes to introduce a different earthy sweetness that complements the apricots and ras-el-hanout spice blend.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator 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 or microwave until steaming and the meat reaches 165°F (74°C). Add a splash of broth if the sauce has thickened.

Store any leftovers in an airtight container to maintain freshness and prevent the absorption of other odors in the refrigerator. Ensure the chicken is cooled to room temperature within two hours of cooking before placing it in the fridge to prevent bacterial growth.

Properly stored, the tagine will maintain its quality and flavor for up to three days, making it an excellent choice for a quick lunch or dinner later in the week.

This dish is perfect for making ahead, as the flavors often improve after sitting for a day. Simply follow the cooking instructions, allow the tagine to cool completely, and store it in the refrigerator. When ready to serve, reheat gently on the stovetop or in the slow cooker until heated through. This method also allows you to easily skim off any excess fat that may solidify on the surface after chilling.

Serving ideas

Serve this chicken tagine hot, ideally accompanied by fluffy couscous or warm flatbread to soak up the flavorful, spiced sauce. The sweetness of the apricots pairs beautifully with the earthy notes of the spices, making it a well-rounded meal.

For a fresh contrast, sprinkle the finished dish with toasted almonds or chopped fresh cilantro, which adds a pleasant crunch and a vibrant pop of color to the final presentation.

The dish is substantial enough to be served as a stand-alone main course, but it can also be paired with a simple side salad of cucumbers and tomatoes to provide a crisp, refreshing element.

The combination of textures—tender chicken, soft carrots, and the silky glaze—makes it a satisfying experience. Plate the meal by placing a serving of couscous on the bottom and topping it with the chicken, vegetables, and a generous ladle of the sauce.

Frequently asked questions

Recipe card

Slow Cooker Apricot Chicken Tagine for an Easy Weeknight Dinner

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 pieces chicken thighs, bone-in and skin-on
• 2 cups carrots, peeled and sliced into rounds
• 1/2 cup dried apricots
• 1 tbsp ras-el-hanout spice blend
• 1 cup chicken broth

Instructions

1. Arrange the raw chicken thighs at the bottom of the slow cooker basin. Distribute the sliced carrots and dried apricots evenly over the chicken pieces.
2. Sprinkle the ras-el-hanout spice blend generously over the chicken and vegetables. Carefully pour the chicken broth into the basin, ensuring it reaches the bottom edges.
3. Cover the slow cooker and cook on high for 4 hours. Once finished, verify the internal temperature of the chicken reaches 165°F (74°C) before serving. Let the meat rest for 5 minutes.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

18 g

Fiber

4.5 g

Sugar

16 g

Sodium

650 mg

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