Spicy Chicken Slow Cooker

Moroccan spiced skinless chicken thigh slow cooked for 6 hours in a tomato based sauce, infused with garlic, ginger, and chilli. Only 15 minutes of prep, simple ingredients and dinner will cook itself.

Ingredients

I have been making moroccan chicken thighs in the slow cooker for the last four or five years, and it never gets old.  It’s an old time favourite and its one of those comforting recipes I often pull out when I’m feeling like I need a giant big hug of goodness!

How To Make This Dish

• Place the plain flour and 4 tablespoons of Moroccan seasoning and chicken into a bowl and use tongs to coat the chicken with the flour/spice mix.
• Heat a pan on medium high, add the oil, and brown the chicken thighs in batches.  As they brown, place them in the slow cooker.

• Once chicken is browned, use the same pan  - adding onion, ginger, garlic, chilli and 1 tablespoon seasoning and cook until onion softens.  Add half the chicken stock/broth and bring to the boil
• Add the onion mixture, tomatoes, tomato paste, remaining chicken stock/broth, and 1 tablespoon seasoning
• Gently stir sauce through to cover the chicken. Cook on low in Slow Cooker for 6 hours.  Remove lid after 6 hours and stir through. 

How To Make Gremolata 

1. Add parsley, garlic sea salt and smoked paprika to a food processor or blender.  Zest in the lemon, and lemon juice (discard rest of lemon).  Pulse until combined.
2. Pour into a container that has a lid.  Spoon over chicken, when about to serve.  Store any leftovers in fridge for upto 1 week.

 Serving Suggestions

1. Pearl Cous Cous (lightly boiled for around 10 minutes in a pot of water, then drained)
2. Steamed Brown Rice, made fresh, or if you're having leftovers or are pressed for time, packet brown rice prepared in the microwave
3. Quinoa, made fresh or the instant variety that you can microwave for 30 seconds
4. Sweet Potato, mashed with a little butter and salt
5. Spaghetti, boiled in a pot of salted water and drained
6. Polenta, rich and creamy made according to packet instructions
7. Buckweat noodles for something a little different

FAQ's

More Slow Cooker Recipes

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• Slow Cooker Lamb Ragu with Papperdelle Pasta
• Slow Cooker Chicken Masala Curry
• Slow Cooker Mango Chicken
• Slow Cooker Beef Korma
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Spicy Chicken Slow Cooker

Kim

Moroccan spiced skinless chicken thigh slow cooked for 6 hours in a tomato based sauce, infused with garlic, ginger, and chilli.

4.67 from 3 votes

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Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Dinner

Servings 6 people

Calories 479 kcal

Equipment

• Slow Cooker

Ingredients

 

1x2x3x

• 2 pounds / 1kg grams Skinless Chicken Thighs
• 3 tablespoons plain flour
• 8 tablespoons Morrocan seasoning - (see note 1)
• 1 medium Brown onion
• 2 teaspoons crushed garlic
• 2 teaspoons Grated Ginger
• 1 teaspoon Dried red chilli flakes
• 1 cup Chicken stock/ - chicken broth
• 400 grams / 14 oz. Tin diced tomatoes
• 2 tablespoons Tomato paste
• 2 tablespoons Oil

Gremolata

• ½ cup firmly packed Big Leaf Parsley
• 2 Cloves Garlic
• 5 tablespoons olive oil
• 1 Lemon
• 1 teaspoon sea salt
• ½ teaspoon smoked paprika

To Serve

• 2 cups Jasmine Rice, cooked

Instructions

 

• Place the plain flour and 4 tablespoons of Moroccan seasoning and chicken into a bowl and use tongs to coat the chicken with the flour/spice mix.
• Heat a pan on medium high, add the oil, and brown the chicken thighs in batches. As they brown, place them in the slow cooker.
• Once chicken is browned, use the same pan - adding onion, ginger, garlic, chilli and 1 tablespoon seasoning and cook until onion softens. Add half the chicken stock/broth and bring to the boil
• Add the onion mixture, tomatoes, tomato paste, remaining chicken stock/broth, and 1 tablespoon seasoning
• Gently stir sauce through to cover the chicken. Cook on low in Slow Cooker for 6 hours.
• Remove lid after 6 hours and stir through. If sauce is to thin, refer to note 2 for thickening instructions.
• Serve with jasmine rice, brown rice, or cauliflower rice for a low carb option

Gremolata

• Add parsley, garlic sea salt and smoked paprika to a food processor or blender. Zest in the lemon, and lemon juice (discard rest of lemon). Pulse until combined.
• Pour into a container that has a lid. Spoon over chicken, when about to serve. Store any leftovers in fridge for upto 1 week.

Notes

1. Moroccan Seasoning – this is an all in one seasoning sold in supermarkets in Australia. I use the Masterfoods brand. If its not available where you live, you can make your own, by mixing 1 tablespoon of Tumeric, 1 tablespoon Plain Paprika, 1 tablespoon Smoked Paprika, 1 tablespoon Garlic Salt, 1 tablespoon dried rosemary, 1 tablespoon dried cumin, and 1 tablespoon ground Corriander.
2. Sauce to thin?  To Thicken sauce once cooked, make a cornflour slurry. Add a tablespoon of cornflour and a tablespoon of water to a jug, mix together and then stir through the chicken and sauce and it should gradually begin to thicken.

Nutrition

Calories: 479kcalCarbohydrates: 32gProtein: 39gFat: 23gSaturated Fat: 4gFiber: 1gSugar: 6g

Note: Sugars contained in this recipe are from naturally occurring sugars in fruits, vegetables or other natural sweeteners. Calories have been calculated for your convenience using My Fitness Pal and are based on the ingredients listed in the recipe card.

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