Slow Cooker Moroccan-Spiced Lamb with Apricots and Chickpeas

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

Tender lamb slow-cooked with warm Moroccan spices, sweet dried apricots, and hearty chickpeas for a fragrant and comforting dish. This moroccan-inspired slow cooker (gluten free) ready in about 440 minutes pairs dried apricots, chopped, canned chickpeas, drained and rinsed, yellow onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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.

Prep: 20 min Cook: 420 min Serves 6 Moroccan cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-high heat. Season 2 pounds lamb shoulder chunks with 1 1/2 teaspoons salt and 1 teaspoon black pepper. Brown the lamb in batches for 3-4 minutes per side until nicely seared. Transfer to slow cooker.
  2. Step 2: In the same skillet, add 1 large chopped yellow onion and sauté for 5 minutes until softened. Add 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, and 1 teaspoon ground cinnamon. Cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 tablespoon harissa paste and 2 cups beef broth, scraping up any browned bits from the pan. Pour mixture over the lamb in the slow cooker.
  4. Step 4: Add 1 cup chopped dried apricots and 1 can (15 oz) drained chickpeas to the slow cooker. Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender.
  5. Step 5: Before serving, stir in 1/4 cup chopped fresh cilantro for brightness and garnish.

Frequently asked questions

How long does Slow Cooker Moroccan-Spiced Lamb with Apricots and Chickpeas take to make?

Total time is about 440 minutes (20 min prep + 420 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 Lamb with Apricots and Chickpeas?

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 dried apricots, chopped from drying out.

Can I substitute ingredients in Slow Cooker Moroccan-Spiced Lamb with Apricots and Chickpeas?

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 Lamb with Apricots and Chickpeas 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 Lamb with Apricots and Chickpeas gluten free?

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

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