Slow Cooker Moroccan Chicken | Cleveland Southside Moms


  • 1 tsp. ground cumin
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper
  • 2 lbs. boneless, skinless chicken thighs, trimmed of fat
  • 2 medium carrots, sliced
  • 1 small onion, sliced
  • 1/3 cup raisins
  • 1/4 cup pimento-stuffed green olives, sliced
  • 1 quart of chicken broth


Combine cumin, ginger, cinnamon, and cayenne in a small bowl. Combine chicken and spice mixture in the slow cooker. Stir in remaining ingredients.

Cover and cook on LOW 8 to 10 hours or HIGH 4 to 6 hours until vegetables are tender. Break chicken into bite-size pieces with a wooden spoon.

Serve, if desired, with hot cooked whole-wheat couscous, lemon wedges, and chopped parsley.

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