Slow Cooker Moroccan-Spiced Chicken with Chickpeas and Apricots
Tender chicken thighs slow-cooked in a fragrant Moroccan spice blend with chickpeas and sweet dried apricots for a sweet-savory stew. This moroccan-inspired chicken ready in about 200 minutes pairs skin removed bone-in chicken thighs, chopped dried apricots, large, sliced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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, skin removed bone-in chicken thighs
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1/2 cup, chopped dried apricots
- 1 large, sliced yellow onion
- 4, minced garlic cloves
- 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, chopped fresh cilantro
Instructions
- 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.
- 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.
- 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.
- Step 4: Cover and cook on low for 6 hours or high for 3 hours until chicken is tender and flavors meld.
- Step 5: Stir in 1/4 cup chopped fresh cilantro before serving. Serve with couscous or crusty bread to soak up the sauce.
Frequently asked questions
How long does Slow Cooker Moroccan-Spiced Chicken with Chickpeas and Apricots take to make?
Total time is about 200 minutes (20 min prep + 180 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 with Chickpeas and Apricots?
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 chopped dried apricots from drying out.
Can I substitute ingredients in Slow Cooker Moroccan-Spiced Chicken with Chickpeas and Apricots?
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 with Chickpeas and Apricots 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.
What goes well with Slow Cooker Moroccan-Spiced Chicken with Chickpeas and Apricots?
Moroccan chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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