Being busy doesn’t mean you have to sacrifice great food. Try these Slow Cooker Moroccan Chicken Thighs that will cook all day while you’re busy doing other things. Best part is, it will probably be enough for two meals!
This is a sponsored post written by me, on behalf of Just BARE Chicken®.
You all know I’m a fan of easy to prepare meals. I’m also a fan of leftovers. I have a food blog, so it seems that there is nothing I would rather do than cook, right? Well sometimes, I’d rather
sit on the couch and watch tv run around outside with my kids. So slow cooker meals and leftovers make me smile.
So does Just BARE Chicken®. I was thrilled to continue my partnership with them and have the chance to create a recipe of my own (and you’ll be seeing more of them around here in the future).
I was also excited with the challenge of creating a quick meal for those busy weeknights that we all have during the fall. I strive for the majority of my recipes to be pretty easy to prepare, but this one is a cinch.
Fall is the busiest time of year for us. My husband is a school administrator so the first few weeks of school are chaotic. Add football season and all the beginning of the year school events and we’re on the go a lot!
This is 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 some couscous to serve with the chicken. That takes less than 10 minutes!
Tip: I have a full tutorial on how to cook butternut squash that includes step-by-step photos of how to peel and cut if you need some guidance! You can also buy frozen cubed squash for a real shortcut.
About this recipe
I use two of the family packs of Just BARE Chicken® thighs which are boneless and skinless. These packages are so convenient with over 2 pounds of meat each. If you prefer white meat, use boneless skinless chicken breasts. A combination of both is fine, too.
Oh, this recipe! It’s a winner. Flavorful, filling, colorful, and perfect for fall. Tons of warm spices: cinnamon, cumin, cardamom, cayenne pepper, and turmeric, traditional spices used in Moroccan cooking.
The good-for-you butternut squash is naturally sweet and golden raisins add even more sweetness. Along with the hearty chicken thighs, everything about this dinner says cool, crisp air and falling leaves.
Serve this easy crockpot meal with couscous, and topped 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!
If you enjoy the warm spices of Moroccan recipes, try Moroccan Stew with Butternut Squash and Chickpeas, Moroccan Freekeh Pilaf with Golden Raisins and Apricots, or Moroccan Carrot Noodle Salad with Chickpeas and Walnuts.
Make it Whole30 and Paleo:
Make Moroccan Chicken Thigh Whole30 compliant by omitting the couscous (try it with cauliflower rice) and use Whole30-compliant raisins.
Make It Gluten-Free or Low-Carb:
Looking for other slow cooker meals?
- Slow Cooker White Chicken Chili (always a favorite!)
- Slow Cooker Marsala Beef Stew
- Crockpot Buffalo Chicken Sandwiches
- Southwestern Slow Cooker Barley Casserole with Ground Turkey
- Slow Cooker Macaroni and Cheese (mac and cheese is a meal, right?)
- Crock Pot Teriyaki Chicken
- Slow Cooker Corned Beef and Cabbage
- Crock Pot Chicken and Gravy by Spicy Southern Kitchen
- Crock Pot Creamy Ranch Chicken and Potatoes by Wishes and Dishes.
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 4 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground cardamom
- 1/8 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 12 boneless skinless chicken thighs (appr. 4 lbs.)
- one medium-sized butternut squash, peeled and diced into bite-sized pieces
- 1 cup golden raisins
- 1 cup chicken broth
- two 10 ounce boxes of couscous, cooked according to package directions
- 2 tablespoons chopped fresh cilantro or parsley, to garnish
- 1/4 cup toasted almond slices, to garnish
- In a small bowl, stir together olive oil, garlic, cinnamon, cumin, cardamom, cayenne, turmeric, salt and pepper.
- Put chicken thighs into a large slow cooker and rub spice/oil mixture all over chicken thighs.
- Add squash, raisins and chicken broth on top of chicken. Cover and cook on low for 8 hours.
- Serve chicken mixture over couscous and garnished with fresh herbs and toasted almond slices.
- Instead of couscous, serve this with quinoa, rice, or even cauliflower rice.
- To reduce sodium, use low sodium chicken broth, or no salt added broth.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Disclaimer: I am in an ongoing paid partnership with Just BARE Chicken but all thoughts are my own, as always.