Slow Cooker Moroccan Chicken Thighs

They are so good!

"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!"


• extra virgin olive oil • garlic • ground cinnamon • turmeric • ground cardamom • cayenne pepper • salt • ground black pepper • chicken thighs • butternut squash • golden raisins


The chicken gets very tender and the Moroccan spices are so good! It’s nutritious and filling.

Why you’ll love it

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.

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.


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