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Crock Pot Moroccan Chicken

Crock Pot Moroccan Chicken

Fall is here and time to break out the slow cooker.  Who doesn't love getting home from work and know that dinner is ready!  


  • 3 tbsp Harissa EVOO
  • 2 lbs.boneless skinless chicken thighs
  • sweet onion, sliced thin
  • garlic cloves, minced
  • 1 cup roasted red peppers, chopped
  • 1 cup Squashed Lemon Olives (or Kalamata Olives)
  • 1/2 cup chicken broth
  • 1 tbsp Moroccan Rub
  • Sliced Apricots (optional)
  • Salt and pepper
  • lemon (juice for serving)


  1. Add 1 tbsp of olive oil to a sauté pan over medium high heat. Brown the chicken on both sides. Remove the chicken and set aside. Add the onions and garlic. Cook for 4-5 minutes until tender.
  2. Add the chicken, onion, garlic, 2 tbsp of olive oil, and remaining ingredients to the slow cooker. Cook on low for 4 hours or until chicken is fork tender. Season with salt and pepper as needed.
  3. Serve with fresh lemon juice.
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