Saturday, April 12, 2014

Rock’n Moroccan Slow Cooker Chicken

Moroccan dishes use a plethora of spices to create flavorful dishes that are not overly hot.  This dinner is a one pot stop.  Place all your ingredients in your slow cooker and let the magic of the spices take over.  Not only does this dinner fill your home with many pleasant aromas, but the taste conjures up a comforting sense of adventure.


3 lbs of chicken thighs and drum sticks, skins removed

1 16 oz can of Glen Muir Organic Roasted diced tomatoes

1 can 15 oz chick peas (garbanzo beans)

1 teaspoon sea salt

1 teaspoon cinnamon

1 teaspoon cumin

½ teaspoon freshly grated ginger or ¼ teaspoon of powdered ginger

 ¼ teaspoon of turmeric

¼ cup of honey

Fresh ground pepper

2-3 medium-large sweet potatoes, cut into chunks with skins left on

1 medium onion sliced.

1 lemon, used for squeezing on dish prior to serving

Add Chicken, potatoes and onions

Add spices

Add canned tomato and chick peas


  1. How long do you have to cook it for?

  2. Good Question Jamie. How long you cook it is up to you. If cooked in a slow cooker (crock pot) on high it can take about 1 hour - 1 hour 15min or so. But you can let it cook on low all day and it will be ready for dinner. I hope this helps.

  3. I made this dish last night for supper. I thought it was tasty and almost sweet, but my husband prefers the real taste of chicken and vegetables. I'll make it next for a pot luck supper at church. I give it a thumbs up.

    Ruth, cooking in Delaware

    1. Ruth, So glad you tried it! You can leave out the honey to lessen the sweet factor. I often do depending on the "sweetness" of my sweet potatoes. Let me know how the crowd at your church likes it.

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