Slow Cooker Moroccan Chicken Stew

Hey friends! Get pumped – it’s slow cooker time. I’ve had requests for more slow cooker recipes here on the blog and I’m excited to share this new favorite recipe for slow cooker Moroccan chicken stew with you today!

moroccan chicken stew

Matt and I have been enjoying the leftovers from this recipe all week. It’s so good – warm and comforting and packed with veggies. If you’re vegetarian/vegan, the recipe below also includes a delicious vegan option, so don’t X out of this post just yet! :)

I love slow cooker recipes because the work is all done up front, and once you’ve tossed all your ingredients into the slow cooker all you have to do is wait. Go to work, take a yoga class, run errands, or simply hang out – and a few hours later your meal is ready and waiting.

moroccan chicken stew 1

This dish requires some veggie chopping up front but it’s worth it, trust me. The olives, apricots, and spices are what gives it a fun Moroccan-ish flair!

moroccan chicken stew ingredients

Once everything is chopped and prepped, all you do is toss all the ingredients into the slow cooker (FYI this is the slow cooker I have and love), stir it up, set the timer, and get ready to eat! The final step is to shred the chicken just before eating. That’s it!

slow cooker chicken stew easy

I hope you enjoy this recipe as much as we have!

moroccan chicken stew 3

Serves SERVES8     adjust servings

Slow Cooker Moroccan Chicken Stew

Prep Time 20 MINUTES Prep Time
Cook Time 3-4 OR 6-7 HOURS Cook Time
Total Time 20 mins Total Time


  • 2 lb boneless skinless chicken breasts, cut in half (optional - if omitted, add an extra can of chickpeas)
  • 2 bell peppers, diced
  • 3 carrots, diced
  • 1 yellow onion, diced
  • 1/2 cup dried apricots, halved
  • 1/2 cup pitted green olives, halved
  • 28 oz can diced tomatoes
  • 1 cup chicken or veggie broth
  • One 15-16oz can chickpeas, drained and rinsed
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 tablespoons cumin
  • 2 tablespoons smoked paprika
  • 1 tablespoon coriander

for serving

  • brown rice, quinoa or whole wheat couscous, cilantro, sliced green olives, toasted almonds


  1. Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours.
  2. When done, shred chicken pieces with two forks and stir to mix back into the stew.
  3. Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.


You’ll see there is a vegetarian option noted in the recipe already – but another option instead of adding another can of chickpeas is to add an extra 1 & 1/2 cups of veggie broth and then add 1/2 pound of dry lentils to the mix. :)

Serve over rice, quinoa, or couscous, with some fresh cilantro and additional chopped olives and toasted almonds if you’re into it. Either way – enjoy!

Moroccan chicken stew 4

What other types of slow cooker/crockpot recipes would you like to see here on the blog? Happy to share more in the coming months if I have requests!

Here are a few other recipes you might like:


  1. 1

    This looks so good – such a great combination of flavors. Thanks for sharing.

  2. 3

    Looks good! Hilarious expat story, my American friend here in Paris just got so excited because she got as a Christmas gift a slow cooker with a european plug, somehow! (Apparently they are not easy to find here, and she didn’t want to use an American plug with a converter for fear of fire hazard). She’s been making recipes like crazy, I’ll have to send her this one!!!

  3. 5

    What an interesting addition, Apricots!!!! I love my slow cooker, but I am contemplating an instant pot!!!

  4. 6

    This looks very tasty, Anne! Maybe you should market it!

  5. 7

    I love olives, but I wouldn’t put them on top of this stew.

  6. 9

    Yum! Perfect for January!

  7. 10

    This looks incredible. I am always looking for things to make in the crockpot with chicken!

  8. 12

    This looks delicious! Any idea of the nutritional info?

  9. 14

    Like the flavors, but even after cooking 8 hours, the carrots are still hard =(. Next time I’ll shred the carrot instead of dicing maybe? (still good though!)

  10. 16

    Delicious recipe. Only thing I would change would be to add the apricots and olives while the rice is cooking on the stove–the long cook time in the crockpot took the salty brine out of my olives and the sweet chewiness out of the apricots!

    We even had leftovers today with arugula–just because.

    A winner!

  11. 18

    Received my Instant Pot today and this was the first dish I made with it. A great first trial, the Instant Pot will definitely stay ;) thank you for sharing this recipe! I used the Slow Cook mode and cooked for 4 hours on high, no problem with the carrots. We had both chicken thighs and chicken breast filet and the first were more tender. I think I used more apricots, it was kinda sugary but we enjoyed it a lot.


  1. […] weeknight crockpot dinner recipe was in order. (Psst: here are a few of my other crockpot faves: Slow Cooker Moroccan Chicken Stew and Slow Cooker Stewed Lamb with […]

  2. […] with Riese, and then for dinner we wanted something easy but nourishing so I grabbed some leftover Moroccan Chicken Stew ( Previous article: 16 Month Baby […]

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