Recipe Overview
Why you’ll love it: Slow cooker Moroccan chicken thighs cook all day while you’re busy doing other things. With tender butternut squash, golden raisins, and warm spices, this crockpot meal is super flavorful, filling, and nutritious.
How long it takes: 8 hours on low, or 4 hours on high
Equipment you’ll need: sharp knife, slow cooker
Servings: 6
A slow cooker recipe that isn’t brown mush
There is no greater feeling of self-congratulation than walking through your front door at 6:00 PM and being hit with the smell of warm cinnamon, cumin, and slow-cooked chicken instead of the usual “stale air and looming chores” vibe.
It’s the ultimate “future me will thank present me” kind of gift.
The Moroccan chicken is flavorful, colorful, and perfect for fall with squash and so many warm spices. The recipe includes traditional spices used in Moroccan cooking: cinnamon, cumin, cardamom, cayenne pepper, and turmeric.
What makes it special:
- Healthy and hearty. The good-for-you butternut squash is naturally sweet, and golden raisins add even more sweetness. Along with the hearty chicken thighs, this filling dinner will satisfy the hungriest appetites.
- A great make-ahead dinner. Moroccan chicken thighs can be prepped the night before and cooked all day while you’re off doing fun things. The only thing left to do when you get home is to make a pan of couscous to serve with the chicken. That takes less than 10 minutes!
“This was sooo good! I made with sweet potatoes instead of squash. Chicken fell off the bone and had such great flavor…delicious!”
Ingredient Notes
- Chicken Thighs: Use bone-in chicken thighs with the skin removed. If you prefer, boneless chicken thighs can be substituted but you’ll find that bone-in thighs have more flavor. Boneless skinless chicken breasts can be substituted if you prefer white meat, or use a combination.
- Butternut Squash: This winter squash is tan-colored and looks like an elongated bell. The flesh is bright orange. It is loaded with vitamins, minerals, fiber, and antioxidants (see Healthline for more about the health benefits of eating squash).
- Golden Raisins: Raisins add lots of sweetness and flavor. If you prefer, chopped dried apricots can be substituted. Regular raisins can be used as well, if you can’t find golden raisins.
- Cinnamon, Cumin, Cardamom, Turmeric, Cayenne Pepper: This blend of warm spices is traditional Moroccan and you’ll just love it. The spice mixture is stirred into a little olive oil, along with minced garlic, and rubbed all over the chicken so you can be sure it will be super flavorful.
- Chicken Broth: Choose low sodium or unsalted if you’re watching your sodium intake.
- To Serve: I like to serve this meal with couscous, a very small pasta that is traditionally served with Moroccan cuisine. Garnish the meal with toasted slivered almonds and chopped cilantro or parsley.
Butternut Squash 101
Check out my full tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut it if you need some guidance. You’ll find storage tips and several ways to cook squash.How To Make Slow Cooker Moroccan Chicken
Get your crockpot out and spray the inside lightly with cooking spray, if you like. I find that cleanup is a bit easier.
Prep squash. Peeling and cutting the squash is really the hardest part of this recipe. Make sure you have a large sharp knife and a solid cutting board.
Make spice mixture. In a small bowl, measure out the spices, salt and pepper, garlic and olive oil. Stir them up together.
Prep chicken. If the chicken thighs you purchased have skin on, it’s easy to remove. Just find the side where it’s a little loose and yank it off. Trim off any extra fat or weird looking parts. I use a sharp kitchen shears.
Season chicken. Put the thighs into your slow cooker and drizzle the oil/spice mixture over them. Using your hands, work the spices into both sides of the chicken. If you’re squeamish, wear food grade gloves. (The turmeric does have a tendency to stain so be careful not to get it on your clothes.)
Add remaining ingredients. Add the squash and raisins to the crockpot and pour the broth over the whole business.
Slow cook. Cover the slow cooker and turn it to low for eight hours or high for four hours. Cooking times are pretty loose. Don’t worry if you go a half hour over. If you feel that the crockpot meal is done but you’re not quite ready for dinner yet, just set the slow cooker on Warm.
Serve. Serve this delightful meal with couscous, and garnish it with freshly chopped cilantro and toasted sliced almonds. By the way, couscous is super easy to make and only takes about five minutes. I always have a box or two of this convenient pasta in my pantry!
More Moroccan Recipes
- Moroccan Meatballs with Roasted Tomatoes and Chickpeas ( a one pan meal)
- Moroccan Stew with Butternut Squash and Chickpeas
- Moroccan Pilaf with Golden Raisins and Apricots
Easy Recipe Variations
- Chicken choices: If you prefer, substitute boneless skinless chicken thighs or boneless skinless chicken breasts, or a combination. The recipe will easily accommodate a little more or less chicken.
- Squash: You can take an easier (but more expensive) route and buy already cubed squash at your grocery store. Frozen squash tends to get pretty mushy when cooked. You can also substitute sweet potatoes, if you prefer.
- Veggie options: Different vegetables can be added. Add onions and/or carrots with the squash. Stir in frozen green peas a half hour or so before serving.
- Seasoning shortcut: Substitute 2 tablespoons of curry powder. It won’t taste exactly the same but it’s a good shortcut.
- Vegetarian: Omit the chicken, substitute vegetable broth for chicken broth, and add protein with chickpeas (2 cans), rinsed and drained.
- Whole30: Omit the couscous (try it with cauliflower rice) and use Whole30-compliant raisins.
- Gluten-free: Serve the Moroccan chicken thighs with your favorite gluten-free grain like brown rice (make it in your Instant Pot!), quinoa, or cauliflower rice.
- Looking for something a little different? Try crockpot teriyaki chicken, Instant Pot honey sriracha chicken, or baked honey mustard chicken, all very easy recipes with loads of flavor.
Prep the squash ahead of time. Butternut squash can be prepped up to three days in advance. Peel and cube the squash and store in an airtight container in the fridge. Truly, that’s the most time-consuming part of the recipe.
Make the spice blend. The spice mixture can be measured out ahead and stored in a small container.
Overnight option: If you prefer, prep this dinner entirely the night before and place in fridge in a covered container (don’t refrigerate it in the crockpot). Transfer it to your slow cooker in the morning and cook it all day. Ten minutes before dinner, start the couscous and dinner is ready.
Refrigerate/Freeze: This Moroccan chicken is almost better the next day. Store leftovers in an airtight container for up 3 days in the fridge or one month in the freezer (thaw overnight in the fridge before reheating).
Reheat: Microwave individual portions, using a microwave safe container, in 30 second increments until heated through. If you prefer, larger amounts can be heated in a skillet or in the oven at 350°F.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #35. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week!
More Slow Cooker Recipes
Slow Cooker Moroccan Chicken Thighs
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic (minced or pressed)
- 4 teaspoons ground cinnamon
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons ground cardamom
- 1 teaspoon turmeric
- ⅛ teaspoon cayenne pepper
- 2 teaspoons kosher salt
- ½ teaspoon coarse ground black pepper
- 8 bone-in chicken thighs (about 5 pounds)
- 2 to 3 pounds butternut squash (5 to 6 cups cubed squash)
- 1 cup golden raisins (regular raisins are fine, too)
- 1 cup low sodium or unsalted chicken broth
For Serving:
- 2 boxes (10 ounces each) couscous
- 2 tablespoons chopped fresh cilantro or parsley, to garnish
- ¼ cup toasted almond slices, to garnish
Instructions
- Wash and peel the squash (I use a vegetable peeler). Cut it in half and scrape out the seeds and stringy membranes. Cut the squash into approximately 1-inch chunks. You should have 5 to 6 cups, more or less.
- In a small bowl, stir together olive oil, garlic, cinnamon, cumin, cardamom, cayenne, turmeric, salt and pepper.2 tablespoons extra virgin olive oil, 3 cloves garlic, 4 teaspoons ground cinnamon, 1 ½ teaspoons ground cumin, 1 ½ teaspoons ground cardamom, 1 teaspoon turmeric, ⅛ teaspoon cayenne pepper, 2 teaspoons kosher salt, ½ teaspoon coarse ground black pepper
- Remove skin from the chicken thighs. Using a sharp kitchen shears, trim excess fat from the chicken.8 bone-in chicken thighs
- Put chicken thighs into a large slow cooker and rub oil mixture all over chicken thighs.
- Add squash, raisins and chicken broth on top of chicken. Cover and cook on low for 8 hours, or on high for 4 hours.2 to 3 pounds butternut squash, 1 cup golden raisins, 1 cup low sodium or unsalted chicken broth
- About 15 minutes before serving, prepare couscous according to package instructions. If you prefer, the meal can be served as is, or with rice or another grain.2 boxes (10 ounces each) couscous
- Serve chicken mixture over couscous, if desired, and garnish with fresh herbs and toasted almond slices.2 tablespoons chopped fresh cilantro or parsley, to garnish, ¼ cup toasted almond slices, to garnish
Notes
- Chicken: If you don’t have exactly 8 chicken thighs, don’t worry. This recipe will easily accommodate a larger or smaller amount of chicken. You can also substitute boneless chicken thighs or boneless skinless chicken breasts, or a combination.
- Couscous: Instead of couscous, you can substitute quinoa, rice, or cauliflower rice, or serve the chicken and squash by itself.
- Squash alternative: If squash isn’t available, or you don’t care for it, you can substitute 3 large sweet potatoes (about 5 to 6 cups cubed).
- Variations: If you want, you can add more vegetables, such as onion and/or sliced carrots. You can stir in a cup of frozen peas for the last 15 minutes of cooking time. Instead of raisins, stir in 1 cup of dried apricots, chopped, or simply omit them.
- Vegetarian: Omit chicken, use vegetable broth, and add 2 cans chickpeas, rinsed and drained.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This was sooo good! I just made with sweet potatoes instead of squash and raisins…. Chicken fell off the bone and had such great flavor with the sweet potatoes., just added a steamed veggie.,, delicious!
So happy to hear you liked it! Thank you for leaving a review!
Honestly this was delicious, even without the raisins(my son won’t eat them) & served with coconut Jasmine rice
So glad you liked it! Thanks for leaving a review!
This was so delicious! I used sweet potatoes instead of squash, and it was wonderful.
Great swap! Thank you for leaving a review!
Very much enjoyed this recipe
Always looking for crockpot recipes – mine is used at least 2 times a week
In addition to the raisins I added some pitted prunes – delicious
I recommend trying this dish especially when butternut squash is in season
So glad you enjoyed it! Thank you for leaving a review!
This looks wonderful. Question about substituting boneless breasts: do you adjust the cooking time? Breasts can dry out easily but the squash may need longer cooking times. Wondering how to balance the time for both. Thanks.
The slow cooker is pretty forgiving so I don’t adjust the time.
I’ve made this many times and loved it as is. Now I’m wondering if you can make it in an instant pot, if I’m making it more last minute. Thoughts?
You probably could but we haven’t tested it that way. Let me know if you give it a try!