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

Tips for success

To enhance the depth of the flavor, you can toast the cumin and paprika in a dry pan for thirty seconds before adding them to the recipe. This small step releases the essential oils in the spices, resulting in a more intense and aromatic profile. Additionally, if you enjoy a hint of heat, you can add a pinch of cayenne pepper or crushed red pepper flakes to the spice mixture before seasoning the chicken.

For a more vibrant presentation, consider garnishing the finished dish with freshly chopped cilantro or parsley just before serving. The brightness of the fresh herbs cuts through the rich, spiced tomato sauce and adds a beautiful contrast to the deep colors of the apricots and chicken.

If you are serving this for a special occasion, pairing it with fluffy couscous or warm flatbread can help soak up the delicious, spiced sauce.

Variations

• Spicy Moroccan Chicken: Add one teaspoon of harissa paste or a pinch of cayenne pepper to the spice mixture. This introduces a subtle heat that cuts through the sweetness of the apricots, creating a more dynamic flavor profile for those who enjoy a bit of spice.
• Vegetable-Packed Version: Incorporate sliced carrots or chopped zucchini into the slow cooker during the last hour of cooking. These vegetables absorb the spiced tomato sauce perfectly and add extra texture to the final dish without compromising the authentic Moroccan profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until heated through.

Allow the leftovers to cool to room temperature for no more than two hours before transferring them into an airtight container. Storing the chicken and sauce together keeps the meat moist and allows the flavors to continue to meld in the refrigerator.

Ensure the container is sealed tightly to maintain freshness and prevent the absorption of other odors from your refrigerator, and consume the leftovers within three to four days for the best quality.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day or two. You can assemble the ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. In the morning, simply place the insert into the base and start the cooking process. This makes it a perfect, stress-free dinner option for busy work weeks or when hosting guests.

Serving ideas

Serve this Moroccan apricot chicken hot, spooning plenty of the spiced tomato sauce and chickpeas over the chicken thighs. It pairs exceptionally well with a side of fluffy couscous, which is traditional for this style of dish, or a piece of warm, crusty bread to capture the flavorful sauce.

A side of steamed green beans or a simple cucumber salad with a light vinaigrette can add a refreshing contrast to the warm, spiced notes of the chicken.

For a complete meal, consider serving the chicken alongside a bowl of plain Greek yogurt or a drizzle of tahini, which provides a cooling element that balances the warmth of the cinnamon and cumin.

The combination of the sweet, tender apricots and the savory chicken makes this a versatile main course that appeals to a variety of palates. Arrange the chicken on a large platter and pour the sauce over everything for a beautiful, rustic presentation.

Frequently asked questions

Recipe card

Slow Cooker Moroccan Apricot Chicken for an Easy Dinner

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

Ingredients

• 4 pieces bone-in skinless chicken thighs
• 1/2 cup dried apricots
• 1 can chickpeas, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1 tsp paprika
• 2 cups crushed tomatoes
• 1/2 cup chicken broth

Instructions

1. Place the bone-in skinless chicken thighs into the basin of the slow cooker, arranging them in a ring pattern around the perimeter to ensure even cooking. Add the dried apricots and the drained, rinsed chickpeas directly into the center of the crockpot.
2. Sprinkle the ground cumin, ground cinnamon, and paprika evenly over the chicken and chickpeas. Pour the crushed tomatoes and chicken broth over the ingredients, ensuring everything is well-coated in the spiced liquid. Cover the slow cooker and cook on the low setting for 4 hours until the chicken is tender.
3. Once the chicken reaches an internal temperature of 165°F (74°C), turn off the slow cooker. Carefully remove the chicken thighs and let them rest on a plate for at least 5 minutes before serving to ensure the juices redistribute throughout the meat. Spoon the sauce, chickpeas, and apricots over the top of the thighs when plating.

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

28 g

Fat

18 g

Fiber

6 g

Sugar

14 g

Sodium

450 mg

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