Slow Cooker Whole Moroccan Chicken
With delicious Moroccan spices, this chicken is slow-cooked to create a mouth-watering experience.
Servings: 4 people
Calories: 392kcal
Ingredients
- 1 roasting chicken
- 2 teaspoons extra virgin olive oil
- 2 garlic cloves minced
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon ginger
- 1 teaspoon black pepper
- 1 teaspoon kosher or sea salt
- 1 sweet onion chopped
- 3 zucchini sliced
- 1 cup dried apricots halved
- 3/4 cup water
- 1 tablespoon butter softened
- 1 tablespoon flour
Instructions
- Rinse and pat dry chicken. Rub the outside of chicken with olive oil. Combine spices and rub on the outside of the chicken. Place minced garlic in the cavity along with a little more salt and pepper.
- Add water to the slow cooker, next the onion, then the chicken on top, breast side up. The onion prevents the chicken from browning too much on the bottom.
- Add zucchini and apricots around chicken.
- Cover and cook on low 6 hours or high 4 hours, or until chicken has reached an internal temperature of 165 -170 degrees F and veggies are tender. Use a meat thermometer to check for doneness or pierce with a fork to make sure the juices run clear.
- Combine room temperature butter, or melted, with the flour. Add the mixture to the remaining juices in the slow cooker. Whisk and cook on high until thickened, 3-5 minutes. Pour over chicken and veggies or add to a bowl for serving.
Notes
For extra browning, carefully remove chicken from the slow cooker, place in a large roasting pan and broil until desired color has been reached.
Nutrition
Calories: 392kcal | Carbohydrates: 34g | Protein: 40g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 633mg | Fiber: 5g | Sugar: 25g |
| SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12
SmartPoints (Freestyle): 12