Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (whole30, gluten free) ready in about 320 minutes pairs large, thinly sliced onion, minced garlic cloves, tomato paste 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 20 min Cook: 300 min Serves 6 Moroccan cuisine 420 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini take to make?

Total time is about 320 minutes (20 min prep + 300 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, thinly sliced onion from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Slow Cooker Moroccan-Spiced Chicken Thighs with Carrot and Zucchini whole30?

Yes — this recipe is tagged whole30, gluten free, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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