Slow-Cooked Moroccan Chicken


An easy main dish recipe that perfectly blends slow cooked chicken thighs with plums, baby carrots, and onions.

Roast Time:
8 hrs
Total Time:
8 hrs


  • 1 medium onion, coarsely chopped (1/2 cup)

  • 8 ounce baby carrots with tops, trimmed, or baby carrots, halved lengthwise if large

  • ½ cup pitted dried plums (prunes)

  • 1 14 ounce can reduced-sodium chicken broth

  • 8 bone-in chicken thighs, skinned

  • 1 ¼ teaspoon curry powder

  • ½ teaspoon salt

  • ½ teaspoon ground cinnamon


  1. In a 4- to 5-quart slow cooker combine onion and carrots. Add plums and broth. Top with chicken. In a small bowl combine curry powder, salt, and cinnamon. Sprinkle over chicken.

  2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove chicken, fruit, and vegetables from cooker with a slotted spoon. Spoon some of the cooking juices on each serving. Makes 4 servings.

    Slow Cooked Moroccan Chicken
    Andy Lyons

Nutrition Facts (per serving)

255 Calories
6g Fat
22g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 255
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 115mg 38%
Sodium 691mg 30%
Total Carbohydrate 22g 8%
Protein 30g
Vitamin C 3.5mg 18%
Calcium 50.5mg 4%
Iron 2.3mg 13%
Potassium 660mg 14%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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