Chicken, zucchini, and chickpea tagine

Total Time
6 hr 7 min
7 min
6 hr
Here’s your new go-to slow cooker recipe that pretty much cooks itself—just assemble the ingredients in the cooker, cover with the lid, and press start! You’ll be able to go about your day only to be welcomed home by the aroma of dinner that’s practically ready to be served. To save even more time, use garlic paste from a tube and sliced zucchini from your supermarket’s produce section instead of prepping them yourself. About 5 minutes before the end of the cooking time, stir 3 chopped fresh apricots into the stew. We recommend spooning the tagine over hot cooked couscous, but you could serve it over steamed riced cauliflower instead.



2 medium clove(s), peeled

Table salt

¾ tsp

Uncooked zucchini

3 medium, halved lengthwise and cut into 1⁄2-inch slices

Canned chickpeas

1 can(s), (15.5 oz), rinsed and drained

Canned diced tomatoes

14½ oz

Reduced-sodium chicken broth

1 cup(s)

Cinnamon stick(s)

1 average

Ground ginger

2 tsp

Cayenne pepper

¼ tsp

Uncooked boneless skinless chicken thigh(s)

6 thigh(s), trimmed

Uncooked whole wheat couscous

12 oz


  1. With the side of a large knife, mash together the garlic and salt until a paste forms.
  2. Combine the zucchini, chickpeas, tomatoes, broth, cinnamon stick, garlic paste, ginger, and cayenne in a 5- or 6-quart slow cooker. Add the chicken and it push down into the liquid. Cover and cook until the chicken is fork-tender, 4 – 6 hours on high or 8 – 10 hours on low.
  3. About 10 minutes before the cooking time is up, cook the couscous according to the package directions, omitting the fat and salt if desired.
  4. Divide the couscous evenly among 6 plates and top evenly with the chicken. Discard the cinnamon stick. With a slotted spoon, spoon the vegetable mixture evenly over the chicken. Discard the liquid. Yields 3⁄4 cup couscous, 1 chicken thigh, and generous 3⁄4 cup vegetables per serving.