Go Back

Slow Cooker Moroccan Chicken

Slow cooker Moroccan chicken is savory, full of spices and a little sweet. This tender shredded meat is healthy, flavorful, comforting and completely irresistible.
Prep Time15 minutes
Cook Time5 hours
Course: Main Course
Servings: 6


  • 2 - 2.5 lb boneless skinless chicken, breasts, thighs or a mix of both (I like a mix of both)
  • 1 yellow onion, chopped
  • 2 large carrots, peeled and sliced into coins
  • 3 cloves garlic, minced
  • 2 inch piece of ginger, peeled and finely chopped
  • Heaping 1/2 cup raisins
  • 1 Tbsp cumin
  • 1 tsp ground turmeric
  • 1 tsp coriander
  • 1 tsp cinnamon
  • 1 tsp paprika
  • 1 tsp sea salt, or to taste
  • 1/2 tsp allspice
  • 1/2 tsp black pepper, or to taste
  • Pinch of cayenne pepper
  • 1 cup homemade or good-quality store-bought chicken broth, plus extra, if needed
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp tomato paste
  • Fresh parsley or cilantro, for garnish, optional


  • Place chicken, onion, carrots, garlic, ginger and raisins in bottom of slow cooker.
  • In a small dish, mix together the cumin, turmeric, cinnamon, coriander, paprika, allspice, sea salt, black pepper and cayenne pepper. Sprinkle over chicken mixture.
  • Next, whisk together the chicken broth, lemon juice and tomato paste in a medium size bowl. Then, pour over the chicken and spices.
  • Cover with lid and cook on low for about 4-5 hours or high for 2-3 hours.¬†Once done, shred chicken with two forks. Taste and adjust flavor, as desired. If too much liquid has been absorbed, add a bit more broth.
  • To serve, garnish with fresh parsley or cilantro, if desired.