Photo of Moroccan Chicken by WW

Moroccan Chicken

Total Time
2 hr 20 min
20 min
2 hr
Your slow cooker acts like a tagine in this perfectly spiced Moroccan chicken recipe. A steaming bowl of Israeli couscous or brown rice is perfect on the side.


Ground cumin

1¾ tsp

Table salt

¾ tsp

Ground cinnamon

¼ tsp

Ground cinnamon


Black pepper

¼ tsp

Black pepper


Cayenne pepper

tsp, or to taste

Uncooked bone in skinless chicken thigh(s)

16 oz, 4 thighs

Olive oil

1 tsp

Uncooked onion(s)

1 medium, chopped


2 medium clove(s), minced

Ginger root

1 tsp, minced peeled fresh

Canned diced tomatoes

14½ oz

Uncooked butternut squash

1 pound(s), chunks

Canned chickpeas

15½ oz, rinsed and drained


¼ cup(s), leaves


2 Tbsp, sliced, toasted

Fresh lime(s)

1 item(s), small size, cut into 4 wedges


  1. Mix together 1 1/2 teaspoons cumin, 1/2 teaspoon salt, 1/4 teaspoon cinnamon, 1/4 teaspoon pepper, and cayenne in cup; sprinkle all over chicken. Transfer to 5- or 6-quart slow cooker.
  2. Heat oil in large nonstick skillet over medium heat. Add onion and cook, stirring, until beginning to soften, about 3 minutes. Stir in garlic, ginger, and remaining 1/4 teaspoon cumin,1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/8 teaspoonpepper; cook, stirring constantly, until fragrant, about 30 seconds.
  3. Stir tomatoes into onion mixture and bring to boil. Add to slow cooker along with squash and chickpeas, stirring to combine. Cover and cook until chicken and squash are fork-tender, 2–3 hours on High or 4–6 hours on Low. Spoon evenly into 4 large shallow bowls; sprinkle with cilantro and almonds and serve with lime wedges.
  4. Per serving: 1 chicken thigh and 1 1/2 cups vegetable mixture with sauce.