Slow Cooker Moroccan-Spiced Chicken with Chickpeas and Apricots

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Tender chicken thighs slow-cooked in a fragrant Moroccan spice blend with chickpeas and sweet dried apricots for a sweet-savory stew. This Moroccan chicken recipe, ready in about 200 minutes, pairs bone-in chicken thighs, canned chickpeas, and dried apricots for a weeknight-friendly dinner. Each serving lands at about 410 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 "Build a week of meals around this recipe" 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 bone-in chicken thighs, skin removed
• 1 can (15 oz) canned chickpeas, drained and rinsed
• 1/2 cup dried apricots, chopped
• 1 large yellow onion, sliced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1 tsp smoked paprika
• 1 1/2 cups chicken broth
• 2 tbsp olive oil
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup fresh cilantro, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, toss 6 bone-in chicken thighs (skin removed) with 2 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1 tsp smoked paprika, 1 1/2 tsp salt, and 1 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Brown chicken thighs for 3-4 minutes per side until golden but not fully cooked. Transfer to slow cooker.
3. Step 3: Add 1 large sliced yellow onion, 4 minced garlic cloves, 1 can (15 oz) drained chickpeas, and 1/2 cup chopped dried apricots into the slow cooker. Pour in 1 1/2 cups chicken broth.
4. Step 4: Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and flavors meld.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro before serving. Serve with couscous or crusty bread to soak up the sauce.