Slow Cooker Moroccan Chicken with Chickpeas

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This slow cooker chicken recipe brings together the best of Moroccan flavors and fresh ingredients. Moroccan tagine, or slow-cooked stews, often contain a mix of vegetables, dried fruits, spices, and poultry or meat. Moroccan cuisine also includes olives and garbanzo beans. All of these ingredients come together for a nutrient-rich, tasty stew.

Looking for Moroccan flavors, but in a vegetarian recipe? Try this Slow Cooker Chickpea Stew with Apricots recipe.

Chicken legs such as thighs, or a combination of thighs and drumsticks, are an excellent choice of poultry for this dish. Instead of drying out during a long, slow braise like chicken breasts will, they’ll benefit from slow cooking, resulting in tender, moist chicken. Serve the stew over whole wheat couscous or brown rice to make a filling meal.

When served with grains, this stew is truly a satiating meal and won’t require any sides. But Blood Oranges in Simple Syrup with Walnuts or Chocolate Covered Cookie Dough Balls would make delicious, complementary desserts!

To drink? Our Orange Pomegranate Green Iced Tea, of course. Green tea, citrus, and pomegranates are all popular ingredients in Moroccan cuisine. Sparkling Pomegranate Juice is another yummy refreshment. It’s healthful, and can satisfy that craving for bubbly drink.

Slow Cooker Moroccan Chicken with Chickpeas

Slow Cooker Moroccan Chicken with Chickpeas

Yields: 4 to 6 servings | Serving Size: 1-2 pieces of chicken and 1 cup of the stew | Calories: 444 | Total Fat: 10 g | Saturated Fat: 2 g | Trans Fat: 0 g | Cholesterol: 188 mg | Sodium: 343 mg | Carbohydrates: 37 g | Dietary Fiber: 7 g | Sugars: 15 g | Protein: 51 g | SmartPoints (Freestyle): 11


  • 8-10 (3 pounds) bone-in chicken thighs (or combination of thighs and drumsticks), skin removed
  • 1 onion, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 pint cherry or grape tomatoes
  • 1 medium to large zucchini, sliced
  • 2 carrots, sliced
  • 2 teaspoons ground tumeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 inch ginger root, peeled and finely minced or 1/2 teaspoon ginger powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt and freshly ground black pepper
  • 1/3 cup chicken stock, low-sodium preferred
  • 1 (15-ounce) can garbanzo beans/ chickpeas, drained and rinsed
  • 1 bell pepper, stemmed, seeded, and sliced
  • 1/2 cup dried, chopped dates or whole raisins
  • 1/2 cup green olives
  • 4 cups cooked wholewheat couscous or brown rice, to serve


  1. Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the slow cooker and stir. Add the chickpeas, dried fruit, chicken, and salt and pepper.
  2. Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through.

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12 Comments on "Slow Cooker Moroccan Chicken with Chickpeas"

  1. Emily S  December 26, 2014

    when do you add the zucchini to the recipe? Does it go in with all the other vegetables or do you add it at the end?

    • SkinnyMs  December 30, 2014

      Emily, You can add the zucchini with everything else at the beginning. I've just modified the recipe. Thanks!

  2. Neisi  January 17, 2016

    I made this with a whole chicken and shredded it in the crockpot once it got tender enough and stuffed it in a whole wheat pita with fresh cucumbers and spinach. Also, I skipped the garbanzo beans because my husband is a vegetarian and I use them a lot, so I didn’t want to waste them in a meat dish that he can’t eat. However, I will make a vegetarian version with the chickpeas and couscous in the future!

    • SkinnyMs.  January 17, 2016

      That sounds delicious! Thanks for sharing!

  3. vj supera  September 26, 2017

    I have tried several Moroccan chicken recipes from online and yours is by far the best I am now a fan of skinny ms and I’m going to check out more of your recipes …thanks again

    • Jennifer Hanford  September 27, 2017

      Thank you, VJ. We’re so glad you enjoyed our recipe!

  4. LISA  December 30, 2017

    Do you just nestle the thighs on top of everything?

  5. Julie  May 18, 2018

    Hi! Just made this recipe and it was delicious! Thank you for sharing it! Just one question regarding the chickpeas. I soaked them overnight then add them like mentioned in the recipe but they came up a little dry and even roasted for some. Any advice on how to make them more tender?

    • Gale Compton  May 19, 2018

      Julie, I recommend canned chickpeas. However, if you prefer to use dry, please make them ahead of time following the directions on the package.

  6. Alex  September 10, 2018

    Very happy with this dish! I dont like zucchini so I left that out, and I added a half can of tomatoes as I had it left over from another recipe. I might add in butternut squash next time.

    • Gale Compton  September 11, 2018

      Alex, Good option. Thanks for the tips. 🙂


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