Crockpot Moroccan Chicken Recipe

Name: Crockpot Moroccan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 -5 boneless skinless chicken breasts; 12 lb carrot (peeled & chopped or use baby carrots or frozen); 1 large yellow onion, thinly sliced; 2 teaspoons ground ginger; 1 teaspoon cinnamon; ¼ teaspoon ground turmeric; ⅛ teaspoon saffron thread; 1 ½ cups chicken stock; salt and pepper; ¼ cup honey; 4 12 ounces pitted prunes or 4 12 ounces dates, chopped; 4 12 ounces dried apricots, chopped; 4 12 ounces raisins (optional)

Servings: persons

4 -5 boneless skinless chicken breasts
12 lb carrot (peeled & chopped or use baby carrots or frozen)
1 large yellow onion, thinly sliced
2 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground turmeric
⅛ teaspoon saffron thread
1 ½ cups chicken stock
salt and pepper
¼ cup honey
4 12 ounces pitted prunes or 4 12 ounces dates, chopped
4 12 ounces dried apricots, chopped
4 12 ounces raisins (optional)

1
Place onion slices and carrots (only if raw) in crockpot.
2
Put chicken breasts on top.
3
Add spices.
4
Cover with chopped prunes and apricots.
5
Pour over broth.
6
Cook on low for 4-6 hrs, but as crockpots can vary, check for doneness and cook until chicken is cooked to your satisfaction.
7
At this point, the dried fruit should be very soft, chicken should be done, and broth will not be thick.
8
If using frozen carrots, add during last 30-45 minutes of cook time.
9
DON'T SKIP THIS STEP (it doesn't take that long, and really makes the sauce)!
10
Pour off the broth into a pan, add honey, and reduce over med or med-high heat so the sauce thickens slightly, like the consistency of warm maple syrup (or to your liking, really).
11
Add some of this reduced sauce back into crock pot to coat chicken and serve the rest (like gravy!)
12
for any sauce-fiends you may have.

933

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 -5 boneless skinless chicken breasts, 12 lb carrot (peeled & chopped or use baby carrots or frozen), 1 large yellow onion, thinly sliced, 2 teaspoons ground ginger, and more.

Yes, Crockpot Moroccan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crockpot Moroccan Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions