This slow cooker Moroccan Chicken & Olive Tagine is made with boneless chicken thighs, prunes, olives, carrots, onions, garlic and ginger with Moroccan spices to create this fragrant tagine.
Slow Cooker Moroccan Chicken & Olive Tagine
Serve it over whole-wheat couscous with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal. You can also use cauliflower rice for a low-carb option. You can look through my slow cooker recipes for more ideas!
I’m also excited to invite you to sign up for my free emotional eating masterclass right HERE. And click HERE to listen to my Weight and Wellness affirmations on YouTube! When I started on my own self-love path almost 20 years ago, I was struggling with food, health and myself, and by listening to positive affirmations, I was able to shift my mindset and start creating healthy changes in my life with love. I hope you enjoy them!
My fiancé and I first discovered this deeeeeeelicoius dish in Fez Morocco over 10 year ago. The owner of the restaurant was kind enough to share the recipe with us, and over a decade later we still cook it on a regular basis—it’s just that good! I hope you love this dish as much as I do!
More Slow Cooker Recipes
- Crock Pot Bolognese
- Slow Cooker Beef Meatballs with Broccoli Rabe
- Madison’s Slow Cooker Beef Tacos
- Quick Beef Chili
- Slow Cooker Picadillo
Slow Cooker Moroccan Chicken & Olive Tagine
Ingredients
- 2 pounds 8 boneless, skinless chicken thighs
- 4 medium carrots, cut into 1-inch pieces
- 1 medium yellow onion, chopped
- 1/3 cup dried prunes, halved
- 1/2 cup pitted green olives
- 3 cloves garlic, chopped
- 2 tablespoons all-purpose flour, or ap gf flour
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons minced fresh ginger
- 1 cup low sodium chicken broth
- 1 teaspoon kosher salt
- Freshly ground black pepper, to taste
- Chopped fresh cilantro, for serving
- Lemon wedges, for serving
Instructions
- In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.
- Cover and cook on low for 6 hours.
- When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
