Slow cooker Moroccan chicken thighs with butternut squash cook all day while you’re busy doing other things. They’re super flavorful, filling, and nutritious.

Recipe Overview

Why you’ll love it: The chicken gets very tender and the Moroccan spices are so good! It’s nutritious and filling.

How long it takes: 8 hours on low, 4 hours on high
Equipment you’ll need: sharp knife, slow cooker
Servings: 6

Overhead view of round white plate with moroccan chicken thighs and squash.
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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, er, I mean run around outside playing with my kids. So slow cooker meals and leftovers make me smile.

I like the challenge of creating a quick meal for those busy weeknights that we all have. One of my goals for this site is that the majority of my recipes are very easy to prepare.

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!

Close up of plated recipe, garnished with almonds.

About this recipe

This recipe is a winner. It’s flavorful, filling, colorful, and perfect for fall with 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, this filling dinner will satisfy the hungriest appetites.

I’ll run through the recipe here to get you started with lots of helpful tips.

What You’ll Need

  • 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, or a combination, if you prefer white meat.
  • 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.
  • Salt and Pepper: Simple seasonings that can be adjusted according to your own tastes.
  • Garlic Cloves: If you love garlic, go ahead and add more; if you’re not a garlic fan, use less or none at all.
  • Olive Oil: The spice mixture is stirred into the oil 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.
  • Couscous: Simple steamed couscous is traditionally served with Moroccan cuisine. It’s a very small pasta and is super easy to make. It only takes about 6 or 7 minutes.
  • Toasted Sliced Almonds: Almonds are an optional garnish. Toasting the almonds really deepens their flavor and makes them crunchier.
  • Chopped Cilantro: A sprinkle of leafy green herbs makes this dish pop. Parsley can be substituted.
Ingredients in separate small glass bowls.

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 This Recipe

Let’s get started! Get your crockpot out and spray the inside lightly with cooking spray, if you like. I find that cleanup is a bit easier.

Prep your 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. I use a vegetable peeler to peel the squash.

You can take an easier (but more expensive) route and buy already cubed squash at your grocery store. You can also buy frozen squash but I find that tends to get pretty mushy when cooked.

In a small bowl, measure out the spices, salt and pepper, garlic and olive oil. Stir them up together. There’s no need to make a marinade for the chicken. These spices will add all the flavor you need.

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. 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. Squishy, squishy.

Chicken thighs in slow cooker rubbed with spices.

Okay, now wash your hands thoroughly! They may look a little spicy, too; the bright yellow turmeric really makes an impression but it should wash off easily.

Add the squash and raisins to the crockpot and pour the broth over the whole business. Cover the slow cooker and turn it to low for eight hours or high for four hours.

Black slow cooker with squash, chicken, raisins.

Cooking times are pretty loose. Don’t worry if you go a half hour over. If you feel that it’s done but you’re not quite ready for dinner yet, just set the slow cooker on Warm.

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!

All ingredients on a fork, close up.

If you enjoy the warm spices of Moroccan recipes, try:


What is the difference between a slow cooker and a crockpot?

Crock-Pot is a brand name of slow cookers. Similarly to Kleenex and Band-aids, it is so common that it became synonymous with “slow cooker”.

Make It Your Own

  • 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.
  • Veggie options: If you don’t care for squash, make this dish with carrots or sweet potatoes. More vegetables can be added. Add onions with the squash. Stir in frozen green peas a half hour or so before serving.
  • In a hurry? Substitute a couple of tablespoons of homemade 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.

Make-Ahead Ideas

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. Put it in your slow cooker in the morning and cook it all day. Ten minutes before dinner, start the couscous and dinner is ready.

Storage & Reheating Tips

Refrigerate/Freeze: Lucky you if you have leftovers! 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.

Interested in a weekly meal plan (it’s free!) that includes this Moroccan chicken 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!

We’ll be adding a new meal plan weekly. If you’re interested, browse all of our meal plans.

More slow cooker meals


Slow Cooker Moroccan Chicken Thighs

4.52 from 29 votes
Prep: 25 minutes
Cook: 8 hours
Total: 8 hours 25 minutes
Servings: 6 servings
Slow Cooker Moroccan Chicken Thighs cook all day while you're busy doing other things. They're super flavorful, filling, and nutritious.
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  • 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
  • teaspoon cayenne pepper
  • 2 teaspoons salt
  • ½ teaspoon ground black pepper
  • 8 bone-in chicken thighs, skin removed (about 5 pounds)
  • 2 to 3 pounds butternut squash, peeled and cut into 1-inch chunks (5 to 6 cups cubed squash)
  • 1 cup golden raisins
  • 1 cup low sodium or unsalted chicken broth

For Serving:

  • 2 boxes (10 oz.) couscous, cooked according to package directions
  • 2 tablespoons chopped fresh cilantro or parsley, to garnish
  • ¼ 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 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.
  • About 15 minutes before serving, prepare couscous according to package directions.
  • Serve chicken mixture over couscous and garnished with fresh herbs and toasted almond slices.


  • Instead of couscous, substitute quinoa, rice, or cauliflower rice.
  • Don’t have exactly 8 chicken thighs? This recipe will easily accommodate more or less chicken. You can also substitute boneless chicken thighs or boneless skinless chicken breasts.
  • Vegetarian: Omit chicken, use vegetable broth, and add 2 cans chickpeas, rinsed and drained.



Calories: 418kcal, Carbohydrates: 42g, Protein: 32g, Fat: 16g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 129mg, Sodium: 919mg, Potassium: 1188mg, Fiber: 6g, Sugar: 18g, Vitamin A: 16143IU, Vitamin C: 33mg, Calcium: 150mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Danya says:

    I have ras el hanout. Which spices in your recipe do you think I should omit. And how much of the ras el hanout do you think I should use?

    1. Rachel Gurk says:

      I haven’t tested it, but I think you could leave out all the spices (cinnamon, cumin, cardamom, turmeric, cayenne, black pepper) and substitute an equal amount of ras el hanout (about 8 teaspoons, or 2 T + 2 teaspoons). It’s likely not exact since the spice ratios will be different. You’ll also want to check to see if your ras el hanout has salt in it and adjust the salt in the recipe accordingly. Again – it won’t be exactly the same (I think ras el hanout has coriander, allspice, cloves, and ginger….no cardamom or turmeric), but I bet it will still have really great flavor! I hope that helps!

  2. AS says:

    Have you ever added dried chickpeas to the recipe?

    1. Rachel Gurk says:

      I haven’t tried that and I’m not sure it would work – I think they probably wouldn’t cook completely. Canned chickpeas would definitely work well and would be a great addition!

  3. Laura says:

    If you half the recipe is the cook time less or could you do warm for 8 hrs? Looking to cook while I’m at work but there’s only two of us eating it

    1. Rachel Gurk says:

      I don’t know that warm would cook it. I would still cook it at the same time for the same time, just as long as it’s not too empty.

  4. Johanna says:

    i make it tomorrow

    1. Rachel Gurk says:

      Let me know what you think!

  5. Diane Harrison says:

    I actually was looking for Moroccan spice’s, that I had seen on another recipe. I will try yours, sounds wonderful.
    This recipe sounds very appealing and delicious.
    I will be making it tonight.
    I always look at the sugar content and limit my input as well as milk. No Lactaid for me.
    Thank you

    1. Rachel Gurk says:

      I hope you loved this recipe!

  6. Anne says:

    I have made this dish multiple times, and keep coming back. It is easy, full of flavor, and healthy! I use breasts instead of thighs (personal preference), and sweet potato instead of squash (again, preference), and it is still a winner. Off to make it again tonight!

    1. Rachel Gurk says:

      Thank you so much for taking the time to come back and let me know! I’m so happy you like it so much — this comment made my day!

  7. Donna Belnick says:

    I made this last night for the first time and it was DELICIOUS. The raisins bring a little sweetness and the spices blend beautifully. It was my 92 y.o. mother’s first taste of a Morroccan dish and she loved it. Will definitely make it again. It was very simple to put together. Thanks for posting!

    1. Rachel Gurk says:

      Thank you for taking the time to come back and share your experience with this recipe! I’m so happy you all loved it, especially your mother — how special!

  8. Baker by Nature says:

    Definitely trying this soon! Looks SO flavorful.

  9. Arman @ thebigmansworld says:

    Dinner tonight for sure!

  10. Rebecca {foodie with family} says:

    This looks 100% wonderful! I want a plate full tonight!

    1. Rachel Gurk says:

      Thank you! :)