Moroccan Slow Cooker Chicken Recipe

Moroccan Slow Cooker Chicken Recipe

Do you feel like hen this night? we hope so, because we've got the best sluggish cooker bird recipe to share. chicken for dinner is a staple in maximum households, which include our personal.  And, even though there are many, many methods to cook chook, frequently instances it could emerge as dry and unappetizing. nobody desires to sit right down to a meal with an unwell-pro, rubbery fowl breast staring lower back up at them. here we’re going to educate you the fine details of juicy slow cooker fowl breasts which might be ideal for salads, meal prepping for the week in advance or maybe for dinner this night.

Moroccan Slow Cooker Chicken Recipe

Moroccan sluggish Cooker fowl is certainly one of our move-to recipes when we need a nourishing and scrumptious gradual cooked meal that can be warming inside the winter and fresh inside the summer time. upload rice, quinoa or cauliflower rice for a hearty dish or vicinity it on pinnacle of a slaw or revel in as is.


  • ¼ cup chicken stock
  • ¼ cup pitted green olives, sliced
  • 1 lb. chicken breasts (3 to 4 chicken breasts)
  • ½ tsp cinnamon
  • ½ tsp garlic powder
  • Pinch of black pepper
  • 1 tsp coriander
  • ½ tsp ground ginger
  • ¼ cup currants
  • ½ lemon, sliced into thin discs
  • ½ tsp onion powder
  • ½ tsp sea salt


  1. mix the spices, besides for the salt and pepper, together in a small bowl.
  2. Season the fowl breasts with sea salt and pepper.
  3. location the chook breasts inside the bottom of the slow cooker so that they are flat and not overlapping and pour in the broth.
  4. Sprinkle the spice combination lightly over pinnacle of the bird breasts.
  5.  upload the chopped olives and currants to the sluggish cooker, they can be spread over pinnacle of the chicken breasts and along.
  6. place thin slices of lemon over pinnacle of the bird breasts.
  7. cook dinner on excessive for two.5 hours.
  8. The chicken breasts could be smooth. cautiously transfer out of the slow cooker and onto a slicing board. you can slice the chook into portions with a knife or shred the fowl with your fingers, whichever you select.

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