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Crock-Pot Moroccan Chicken


This braised chicken dish is so easy to make but, thanks to the mix of spices, tastes incredibly complex. We love this spooned over cauliflower, but it would also be delicious over rice, couscous, quinoa, or whatever grain you have on hand; just make sure to eat it with something that will soak up the lovely juices.

1. Place all the ingredients except the chicken stock in a Crock-Pot and use your hands to mix everything together, making sure the chicken is evenly coated in the salt and spices. Add the chicken stock, set the pot to the slow-cook low setting, and cook for 6 hours.

2. Use 2 forks to shred the chicken and serve over couscous or cauliflower couscous.