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Slow-Cooked Moroccan Chicken


Recipe by Angela Huse

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Rate this recipe 4.5/5 (17 Votes)


  • 1 medium onion, coarsely chopped(1/2 cup)
  • 8 oz baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large
  • 1/2 cup pitted dried plums (prunes)
  • 1 14-oz can reduced-sodium chicken broth
  • 8 bone-in chicken thighs, skinned
  • 1 1/4 tsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon


Servings 4


Step 1

In a 4 or 5 quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

Cover and cook on low-heat setting for 8 to 10 hours on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving.

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