Slow Cooker Moroccan Chicken
4.75 from 4 votes
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Slow Cooker Moroccan Chicken

Made with warm spices, chickpeas, golden raisins and fresh veggies, this easy Slow Cooker Moroccan Chicken recipe is delicious, healthy and budget friendly!


  • 2 cans reduced sodium chickpeas — (15 ounce cans), rinsed and drained
  • 1 can whole tomatoes — (28 ounces), drained and cut into 1-inch cubes
  • 2 large bell peppers — seeded and cut into 1-inch pieces
  • 1 medium red onion — chopped
  • 1/3 cup golden raisins
  • 2 tablespoons tomato paste
  • 2 tablespoons water
  • 1 tablespoon ground cumin
  • 2 teaspoons ground cinnamon
  • 2 teaspoons paprika
  • 1/2 teaspoon kosher salt
  • 1 1/4 pounds boneless skinless chicken thighs, — cut into 1-inch cubes
  • 3 tablespoons creamy unsalted peanut butter — almond butter, or other nut butter of choice (I used all natural peanut butter)
  • Prepared brown rice —  quinoa, or whole wheat couscous, for serving


  1. In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on low or 2-3 hours on high.
  2. Stir in the nut butter. Serve over rice, quinoa, or couscous, garnished with fresh cilantro.

Recipe Notes

I strongly recommend chicken thighs over chicken breasts in slow cooker recipes, as chicken breasts tend to dry out quickly.
Course: Main Course
Cuisine: American, Mediterranean
Keyword: Healthy Crock Pot Recipe, Slow Cooker Moroccan Chicken

Nutrition Information

Amount per serving (1 (of 6) without rice) — Calories: 340, Fat: 10g, Saturated Fat: 1g, Cholesterol: 88mg, Sodium: 464mg, Carbohydrates: 37g, Fiber: 8g, Sugar: 12g, Protein: 28g

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