Slow-Cooker Moroccan Chicken

The whole family will love this easy, flavorful Slow-Cooker Moroccan Chicken for dinner! Full of spices, apricots and carrots, this moroccan chicken is delicious served over quinoa for a delicious weeknight meal.

📝 Ingredients

• 3 tablespoons olive oil or avocado oil
• 2-3 pounds boneless (skinless chicken thighs)
• salt & pepper
• 1 onion (thinly sliced)
• 3 cloves garlic (minced)
• 3 tablespoons almond butter
• 3/4 cup chicken stock
• 1/2 teaspoon salt
• 1 teapoon brown sugar (or coconut sugar)
• 1/2 teaspoon cumin
• 1/2 teaspoon ginger
• 1/2 teaspoon coriander
• 1/4 teaspoon cinnamon
• pinch of cayenne pepper
• 1 pound baby carrots
• 1/2 cup dried apricots
• 1/4 cup dried cherries

👨‍🍳 Instructions

1. 1Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.
2. 2Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.
3. 3Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.
4. 4Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.
5. 5After 4 hours, add the apricots and cherries and cook for another 1-2 hours.
6. 6Shred the meat slightly and serve over cooked quinoa. Enjoy!