Last autumn, I found myself with a surplus of dried apricots from a neighbor’s tree and a craving for something that felt both exotic and effortlessly cozy.
After experimenting with various spice combinations, I landed on this slow cooker chicken tagine that has since become a regular in our dinner rotation. There’s something magical about coming home to a kitchen filled with the warm scent of cinnamon and ginger mingling with tender chicken.
This dish brings together sweet apricots, crunchy almonds, and aromatic spices in a way that feels both special and completely approachable. I love how it transforms simple ingredients into a meal that transports you straight to a Moroccan market. What makes this special is how the slow cooker does all the work while you go about your day, yet the result tastes like you spent hours in the kitchen.
If you enjoy this flavor profile, you might also love exploring our collection of pumpkin dessert recipes for a sweet finish to your meal.
Recipe Overview
Cuisine: Moroccan-inspired
Category: Main Dish
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 6
What You’ll Need
When I first started making crockpot chicken recipes, I learned that quality spices make all the difference. I look for plump, moist dried apricots rather than hard, shriveled ones – they’ll break down better in the sauce. For the almonds, raw ones work best since they’ll toast slightly during cooking. A heavy-bottomed slow cooker distributes heat most evenly for this type of dish.
You’ll need your slow cooker (I use a 6-quart), a small bowl for mixing spices, and a skillet if you choose to brown the chicken first. The chicken broth forms the base of our sauce, while the apricots provide natural sweetness that balances the warm spices. Almonds add wonderful texture contrast to the tender chicken.
INGREDIENTS
I always set everything out before starting – there’s something satisfying about seeing all the colorful spices lined up. The moment you toast the almonds lightly, their nutty aroma will have you anticipating the finished dish. Measuring the apricots always reminds me of my grandmother’s fruit compotes.
- 2 lbs boneless, skinless chicken thighs
- 1 cup dried apricots, halved
- 1/2 cup raw almonds
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 2 tbsp olive oil
- 1 tbsp fresh ginger, grated
- 2 tsp ground cumin
- 1.5 tsp ground cinnamon
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup fresh cilantro, chopped
PREPARATION
The first time I made this, I learned that patting the chicken completely dry helps it develop better texture. You’ll notice how the spices create a beautiful crust when you sear it briefly. Don’t worry if some bits stick to the pan – they’ll add depth to the sauce. If you’re looking for another slow cooker favorite with bold flavors, try our incredible Southwest chipotle pot roast that’s perfect for busy weeknights.
- Season chicken generously with salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add chicken and sear for 2-3 minutes per side until golden brown (you’re not cooking through, just browning).
- Transfer chicken to slow cooker and scatter onions, garlic, and apricots around it.
- In a small bowl, mix chicken broth with all spices and ginger. Pour over chicken.
- Cover and cook on LOW for 6 hours or HIGH for 3-4 hours.
- Thirty minutes before serving, stir in almonds to retain some crunch.
- Garnish with fresh cilantro before serving over couscous or rice.
NUTRITION INFORMATION
- Calories: 385 per serving
- Protein: 35g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 4g
- Sugar: 15g
Making It Your Own
Over many iterations of this crockpot chicken chili alternative, I’ve discovered wonderful variations. Sometimes I add chickpeas during the last hour for extra protein and fiber. If you prefer more vegetables, sweet potatoes or carrots work beautifully – just chop them into chunks and add at the beginning. For a creamier version, stir in a tablespoon of almond butter during the last thirty minutes.
Slow Cooker Chicken Tagine Moroccan Apricot Almond Delight Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade Slow Cooker Chicken Tagine Moroccan Apricot Almond Delight Recipe!
When my cousin visited last month, she couldn’t handle spice, so I omitted the cayenne and added extra cinnamon. She still raves about how the apartment smelled like a Moroccan spice market. The beauty of this recipe is how adaptable it is while maintaining its essential character.
Serving Suggestions
I typically serve this over fluffy couscous that soaks up the incredible sauce, but it’s also wonderful with quinoa or crusty bread. A simple cucumber and tomato salad with lemon dressing provides a refreshing contrast to the rich, spiced flavors. For busy weeknights, I often double the recipe and freeze portions – the flavors actually improve after thawing.
Around here, we love making these easy crockpot dinners for company because everything can be prepared ahead. The vibrant colors of the apricots and herbs make it look like you fussed much more than you actually did. Leftovers taste even better the next day as the spices continue to meld. If you’re planning a special dinner, consider pairing this with our showstopping Marry Me Chicken Wellington for an unforgettable meal.
FREQUENTLY ASKED QUESTIONS
Can I use chicken breasts instead of thighs?
You can, but reduce cooking time to 4-5 hours on low since breasts dry out faster. Thighs stay more tender in this slow cooker chicken tagine Moroccan apricot almond delight.
What if I don’t have all the spices?
The dish will still work with just cumin and cinnamon. I’ve done this when my spice rack was looking sparse, and it was still delicious.
Can I make it in an Instant Pot?
Absolutely! Use the sauté function to brown chicken, then pressure cook on high for 15 minutes with natural release.
Conclusion
This slow cooker chicken tagine Moroccan apricot almond delight has become one of those comfort dishes I return to again and again. Between the tender chicken, sweet apricots, and toasty almonds, every bite feels like a warm hug. I hope it brings as much joy to your table as it has to mine. If you try it, I’d love to hear how it turned out for you!
