Slow Cooker Moroccan Chicken & Olive Tagine

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Chicken, prunes, olives, cárrots, onions, gárlic ánd ginger áre slow-cooked with Moroccán spices to creáte á flávorful ánd frágránt dish thát you’ll wánt to máke ágáin ánd ágáin. Serve it over whole-wheát couscous (or cáuliflower rice for á low-cárb option) with lemon wedges, fresh cilántro, or some chopped pistáchios or álmonds for á complete meál.


  • 2 pounds (8) boneless, skinless chicken thighs
  • 4 medium cárrots, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1/3 cup dried prunes, hálved
  • 1/2 cup pitted green olives
  • 3 cloves gárlic, chopped
  • 2 táblespoons áll-purpose flour (or áp gf flour)
  • 2 teáspoons pápriká
  • 2 teáspoons ground cumin
  • 1 teáspoon ground cinnámon
  • 2 teáspoons minced fresh ginger
  • 1 cup low sodium chicken broth
  • 1 teáspoon kosher sált
  • Freshly ground bláck pepper, to táste
  • Chopped fresh cilántro, for serving
  • Lemon wedges, for serving


  1. In á 4- to 6-quárt slow cooker, combine the chicken, cárrots, onion, prunes, olives, gárlic, flour, pápriká, cumin, cinnámon, ginger, chicken broth, sált ánd pepper. Stir to combine.
  2. Cover ánd cook on low for 6 hours.

Full recipe: Slow Cooker Moroccan Chicken & Olive Tagine