My slow cooker Moroccan chicken comes out juicy, tender, and full of flavor every single time. It's like chicken tagine made in the crock pot instead of a tagine. Let me show you how easy it is to make this hearty, North African-inspired meal for your family with just a little bit of effort.
And if you enjoy this recipe, you'll love my simple crock-pot pineapple salsa chicken, too!
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Featured Reader Review
★★★★★
"Omg this recipe was to die for! The spices paired with the harissa paste and garlic was just so flavorful! We loved it."
-Britney
❤️ Why You'll Love this Recipe
Crockpot Convenience - The tagine is a clay or ceramic cooking vessel of North African origin. It seals in moisture, resulting in super tender food, and we're utilizing the crock pot/slow cooker for similar results. After just a lil bit of easy prep, this becomes a set-it-and-forget-it meal that will make your mouth water come dinnertime!
Deeply Satisfying Flavor - This chicken is richly spiced with cumin, cinnamon, turmeric, and more for a combination of warm and earthy flavors. You'll also taste bright, tangy, spicy, and savory notes infused into every bite.
👉🏾 Incorporating Moroccan herbs, spices, and flavors into different dishes really takes them to another level. Check out my inspired lamb and sweet potato chili, juicy grilled chicken kabobs, the best braised harissa meatballs, and roasted sheet pan chicken dinner next!
What You'll Need for this Recipe
Chicken, of course! I prefer thighs, but whatever you use, bone-in chicken with the skin will give you the most authentic and succulent results.
Preserved Citrus adds brightness and cuts through the richness of this dish in a way that fresh citrus cannot. I've made this recipe with both homemade preserved grapefruit and store-bought preserved lemon, and both work well!
Russet Potatoes hold up well through the low-and-slow cook time without becoming mushy. I like to leave the skin on, but you can peel them if you prefer.
Harissa is a fiery, smoky chili paste or powder that's commonly used in North African cooking. There are different heat levels available, so don't feel intimidated if spicy food is not your thing!
Check out the recipe card below for full ingredients list, measurements, nutrition facts, and step-by-step instructions!
Substitutions & Variations
Cut of Chicken - You can make this recipe with thighs as written, or swap in leg quarters, drumsticks, breasts, or mixed pieces. With a large enough cooking vessel, you can even do a whole chicken!
Vegetables - Feel free to substitute the potatoes with carrots, parsnips, or other sturdy root vegetables--or add them for a mix.
Other Additions - Green olives, dried apricots, and dates (raisins or prunes can work, too) are common additions to traditional Moroccan tagine recipes, and they'll add briney or sweet layers to the flavor profile.
How to Make a Slow Cooker Chicken Tagine Style Meal
- Step One: Rinse the preserved lemons, then separate their peels. (Photo 1)
- Step Two: Slice the lemon peels and onion. Cut the potatoes into wedges, and crush the garlic cloves. (Photo 2)
Pro Tip #1
We only need the lemon skin for this recipe, but you don't have to discard the pulp! You can add it to salad dressings, sauces, or marinades.
- Step Three: Season the chicken with salt and pepper, then sear it in a hot skillet with the onions and garlic. (Photos 3 and 4)
Pro Tip #2
Getting a golden sear on the chicken skin helps lock in moisture for later.
- Step Four: Mix up the spices, then add them to the slow cooker with the chicken and potatoes. (Photos 5 and 6)
- Step Five: Add the lemon and harissa, then toss everything until evenly coated. (Photo 7)
- Step Six: Cover and cook. (Photo 8)
Pro Tip #2
I like to add the chicken, spices, potatoes, lemon, and harissa to the crockpot in two batches so that each piece gets evenly covered in seasonings.
Frequently Asked Questions
To store, let the chicken come to room temperature, then transfer to an airtight container and refrigerate. Keeps for up to four days.
How to Serve
Temperature: These easy slow cooker Moroccan chicken thighs are best served hot. You can reheat in the oven, air fryer, or microwave.
Garnishes: I highly recommend sprinkling freshly chopped mint over top to complete the flavor profile. It adds freshness that balances out the dish!
Pairings: Try a side of homemade yellow rice, roasted carrots with hummus, or chopped cucumber salad with feta. Each of these options will complement the Moroccan chicken recipe well.
📖 Recipe
Slow Cooker Moroccan Spiced Chicken Thighs
Equipment
- 1 knife
- 1 large skillet or Dutch oven or saucepan
- 1 crockpot
Ingredients
- 2 tablespoons olive oil or cooking oil of your choice
- 2 ½ pounds chicken thighs
- sea salt to taste
- black pepper to taste
- 2 preserved lemons
- 8 Russet potatoes quartered
- ½ white onion
- 3 cloves garlic
- 3 teaspoons dried parsley
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 6 tablespoons harissa paste
- 3 cups chicken broth or one chicken bouillon cube dissolved in three cups of water
- 4 sprigs fresh mint
Instructions
- Prepare the Ingredients: Add olive oil to skillet over medium-high heat. While it warms, season chicken thighs with sea salt and black pepper and set aside.2 tablespoons olive oil, 2 ½ pounds chicken thighs, sea salt, black pepper
- Rinse the preserved lemons, then remove the peels and slice them thinly. Cut the potatoes into wedges, slice the onion into half-inch strips, and crush the garlic.2 preserved lemons, 8 Russet potatoes, ½ white onion, 3 cloves garlic
- Sear the Chicken: Add onion and garlic to skillet and cook until the onions start to become translucent and the mixture is fragrant (about two minutes). Add chicken to pan and brown on both sides (about 3 minutes per side), then remove from heat.
- Meanwhile, mix parsley, cinnamon, cumin, and turmeric together in a bowl.2 teaspoons ground turmeric, 2 teaspoons ground cinnamon, 2 teaspoons ground cumin, 3 teaspoons dried parsley
- Assemble and Slow Cook the Meal: In the crock of your slow cooker, layer half of the seared chicken with half of the garlic and onions, half of the mixed spices, half of the harissa, half of the potatoes, then half of the preserved lemon peels. Toss everything until the chicken is evenly coated, then repeat with the remaining ingredients.6 tablespoons harissa paste
- Gently pour chicken broth into the crock, then cover and cook on high for 3 to 4 hours or low for 6 hours, or until chicken reaches an internal temperature of at least 165 degrees Farenheit.3 cups chicken broth
- Finish and Serve: Remove mint leaves from their stems, discard the stems, and roughly chop the leaves. Sprinkle over top of cooked chicken and potatoes to serve.4 sprigs fresh mint
Notes
Nutrition
Lilly says
OMG! The flavor of this chicken is INCREDIBLE! I served it with rice and naan and my family devoured it!! I honestly can't wait to make it again!
Jen says
I was so excited to try this recipe because I love Moroccan food and it didn’t disappoint! It was filled with flavor and extremely moist! Thanks for sharing this one!
Kim Abbage says
Loved this and was a nice mix up to my normal chicken. Will be adding into my weekly meal prep rotation.
Fran says
Did you make your own preserved lemons and if not, where did you purchase them? Amazon?
I made a whole hatful once and for some unexplained reason I threw them out. 😩
Jazz says
Hi, Fran! I did preserve my own citrus for this recipe and linked the tutorial I followed in the post.
Valerie says
This sounds so good! Always looking for new dinner ideas.
-Valerie
http://www.styledmuse.com
Amanda | My Gluten-Free Miami says
I love the flavors in this dish. Our usual recipes tend to be Peruvian or Latin American influenced. I think this is one the whole family will love.
Elle says
I'm always looking for new crockpot recipes to try, this one looks fantastic! I don't know that I've ever had Moroccan food, I'll have to give this a try. Gorgeous photos btw!
bitesofflavor says
WOW this recipe sounds and looks amazing! I love all of these flavors. Can't wait to give this a try!
Krysten says
I haven't used my slow cooker in such a long time, I think this recipe is going to make sure that that isn't so anymore.
Clarissa says
This sounds so good! AND I CAN MAKE IT IN MY SLOW COOKER?! The Gods are shining down on me <3
-Clarissa @ The View From Here
21flavorsofsplendor says
Yummy! I love that you can make it in the crock pot because my crock pot is my BFF. I've never made moroccan food, but love to eat it.
Stephanie @ Lattes Lilacs And Lullabies says
Oh wow! This recipe sounds amazing! I'll have to make it soon. Thanks for sharing! ?
Terrance Woodard says
I think it's great you put great fruits to such a delicious looking meal and preserve others for the up coming holidays
Shannon Burlingame says
This looks so great! I love using my crockpot because it makes dinner so much easier. Do you know of an alternative for Harissa paste? I live in Mexico and am not sure if I have ever seen it here. Thank you!
Jazz says
Harissa is a red pepper sauce so you could blend a bit of oil, vinegar, and spicy red peppers to make your own. There are some other ingredients like garlic and salt, however, those are included in this recipe so I think can safely omit. Thanks for reading!
erinklema says
I love using my Crock Pot for cooking, especially on days when I'm just working or cleaning at home, so I'm always looking for new recipes to try. This Moroccan chicken dish sounds and looks delicious. I really like your creative twist of using preserved grapefruit, too. Great idea!