Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender chicken thighs infused with warm Moroccan spices slow-cooked alongside vibrant carrots and zucchini for an effortless, flavor-packed Whole30 meal. This Moroccan-inspired chicken recipe (whole30, gluten free), ready in about 320 minutes, pairs bone-in, skin-on chicken thighs, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces, about 3 lbs bone-in, skin-on chicken thighs
• 3 medium, peeled and cut into 1-inch pieces carrots
• 2 medium, cut into 1/2-inch half-moons zucchini
• 1 large, thinly sliced onion
• 4 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 1/2 tsp ground cinnamon
• 3 tbsp extra virgin olive oil
• 1 cup, unsalted and Whole30-compliant chicken broth
• 1 1/2 tsp sea salt
• 1 tsp black pepper

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Instructions

1. Step 1: In a large bowl, combine 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp paprika, 1/2 tsp ground cinnamon, 1 1/2 tsp sea salt, and 1 tsp black pepper. Rub this spice mix evenly over 6 bone-in, skin-on chicken thighs.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes until golden and crispy. Flip and cook another 2 minutes. Transfer chicken to slow cooker.
3. Step 3: In the same skillet, add 1 large thinly sliced onion and 4 minced garlic cloves; sauté for 3-4 minutes until fragrant and softened. Stir in 2 tbsp tomato paste and cook for 1 minute.
4. Step 4: Transfer onion mixture to slow cooker. Add 3 peeled and chopped carrots, 2 chopped zucchinis, and 1 cup chicken broth. Stir gently to combine.
5. Step 5: Cover and cook on low for 5-6 hours or on high for 3-4 hours until chicken is tender and vegetables are cooked through. Serve warm.