Slow-Cooker Moroccan-Spiced Chicken with Sweet Potato
Tender bone-in chicken thighs marinated in warm Moroccan spices cook low and slow with sweet potatoes, white beans, fire-roasted tomatoes, and dried apricots. The long marination develops deep flavor while the slow cooker creates a hearty, aromatic one-pot meal. Perfect for busy weeknights when you want something exotic yet comforting, with minimal hands-on time required.
Ingredients
- 2 ½ lbs bone-in skinless chicken thighs
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 ½ cups chicken broth
- 1 15 ounce can diced fire-roasted tomatoes, drained
- 1 15 ounce can white kidney beans or cannellini beans, rinsed and drainedchickpeas1:1Adds earthier flavor
4
- 1 large sweet potato, peeled and chopped
- 1 medium onion, chopped
- ½ cup dried apricot, sliced
Instructions
- 1
Combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper in resealable plastic bag and refrigerate overnight
- 2
Combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots in slow cooker bowl
- 3
Place marinated chicken on top of vegetables in slow cooker
- 4
Cover and cook on Low setting for 5 hours or until chicken reaches 165 degrees
- 5
Transfer chicken to cutting board
- 6
Skim and discard fat from cooking liquid
- 7
Stir in salt to taste if necessary
Tips
Marinating overnight is key for deep flavor penetration into the chicken thighs.
Skim fat carefully from cooking liquid for a cleaner, less greasy final dish.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Marinate chicken up to 24 hours ahead; assemble slow cooker ingredients morning of cooking
Serve over rice, couscous, or with crusty bread
Common Mistakes
Don't skip overnight marination or flavors will be weak
Don't cook on High or chicken may become tough
Substitutions
FAQ
Can I use boneless chicken thighs instead?
Yes, boneless thighs work well but reduce cooking time to 4 hours as they cook faster than bone-in pieces.
What if I don't have pumpkin pie spice?
Mix 1/4 teaspoon cinnamon with pinches of nutmeg, ginger, and allspice, or use extra cumin and coriander.
How long will leftovers keep?
Store refrigerated leftovers up to 3 days. Reheat gently on stovetop or microwave until heated through.