Slow Cooker Chicken Tagine: An Effortless Moroccan Feast

Are you craving the exotic flavors of Morocco but don’t have hours to spend in the kitchen? Look no further! This slow cooker chicken tagine recipe is your answer. It’s a simplified, hands-off version of the classic dish that delivers all the rich, aromatic goodness you expect, with minimal effort. The slow cooker does all the work, transforming simple ingredients into a deeply flavorful and tender chicken stew. This is perfect for busy weeknights, weekend gatherings, or any time you want a comforting and impressive meal without the fuss.

What is Tagine?

Tagine (pronounced ta-JEEN) is both a dish and the earthenware pot in which it’s traditionally cooked. The pot has a conical lid that traps steam, keeping the ingredients moist and tender. While we’re using a slow cooker in this recipe, we’re still capturing the essence of tagine cooking: slow braising with aromatic spices, dried fruit, and often nuts. The result is a harmonious blend of sweet, savory, and spicy flavors that’s uniquely Moroccan.

Why Use a Slow Cooker for Tagine?

The slow cooker is an excellent substitute for a traditional tagine pot for several reasons:

* **Convenience:** Simply add the ingredients, set the timer, and forget about it. No need to monitor the cooking process.
* **Tender Chicken:** The low and slow cooking method ensures that the chicken becomes incredibly tender and falls off the bone.
* **Flavor Infusion:** The extended cooking time allows the spices to fully infuse the chicken and vegetables, creating a deep and complex flavor profile.
* **Minimal Cleanup:** One-pot cooking means fewer dishes to wash.

Ingredients You’ll Need

Before we dive into the recipe, let’s gather our ingredients. This recipe uses common ingredients that are easy to find, though some, like preserved lemon, can be omitted if unavailable (with a slight adjustment to the recipe).

* **Chicken:** About 2.5-3 pounds of bone-in, skin-on chicken thighs. Thighs are preferred because they remain moist and flavorful during slow cooking. You can also use drumsticks or a combination of both. Boneless, skinless thighs will also work but will result in less flavorful broth; reduce the cooking time slightly.
* **Onion:** 1 large yellow onion, chopped. Yellow onions provide a good base flavor.
* **Garlic:** 4 cloves of garlic, minced. Fresh garlic is essential for that pungent aroma.
* **Ginger:** 1 tablespoon of freshly grated ginger. Ginger adds warmth and a subtle spicy note.
* **Spices:** This is where the magic happens!
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon turmeric powder
* 1/2 teaspoon cinnamon powder
* 1/4 teaspoon cayenne pepper (optional, for a touch of heat)
* 1/2 teaspoon ground ginger (yes, both fresh and ground!)
* Salt and freshly ground black pepper to taste
* **Canned Tomatoes:** 1 (14.5-ounce) can of diced tomatoes, undrained. Use fire-roasted tomatoes for an extra layer of flavor.
* **Chicken Broth:** 1 cup of low-sodium chicken broth. This adds moisture and enhances the chicken flavor. You can also use vegetable broth.
* **Dried Apricots:** 1/2 cup of dried apricots, roughly chopped. Apricots add sweetness and a chewy texture.
* **Raisins:** 1/4 cup of golden raisins. Raisins provide another layer of sweetness and plump up beautifully during cooking. You can substitute with other dried fruit like dates or figs.
* **Preserved Lemon:** 1/4 of a preserved lemon, rinsed and finely chopped (optional but highly recommended). Preserved lemon adds a unique salty, tangy, and citrusy flavor that’s characteristic of Moroccan cuisine. If you can’t find it, add a squeeze of fresh lemon juice and a pinch of salt at the end of cooking.
* **Olives:** 1/2 cup of green olives, such as Castelvetrano or Manzanilla, pitted. Olives add a salty and briny element.
* **Fresh Cilantro:** 1/4 cup of chopped fresh cilantro, for garnish. Cilantro adds freshness and a pop of color.
* **Toasted Almonds:** 1/4 cup of toasted slivered almonds, for garnish. Almonds add crunch and a nutty flavor.
* **Olive Oil:** 2 tablespoons.

Equipment

* 6-quart or larger slow cooker
* Large skillet (for searing the chicken, optional but recommended)
* Cutting board
* Sharp knife
* Measuring cups and spoons

Step-by-Step Instructions

Now, let’s get cooking! Here’s how to make this delicious slow cooker chicken tagine:

**Step 1: Prepare the Chicken (Optional but Recommended)**

While you can skip this step and add the raw chicken directly to the slow cooker, searing the chicken first adds a beautiful color and depth of flavor. This process also helps render some of the chicken fat, which contributes to a richer sauce.

1. Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
3. Working in batches, sear the chicken thighs skin-side down for 5-7 minutes, or until golden brown and crispy. Flip and sear for another 2-3 minutes on the other side. You don’t need to cook the chicken through at this point, just sear it.
4. Remove the chicken from the skillet and set aside.

**Step 2: Sauté the Aromatics**

Sautéing the onion, garlic, and ginger before adding them to the slow cooker helps to release their flavors and aromas, creating a more flavorful base for the tagine.

1. Add the remaining 1 tablespoon of olive oil to the skillet (if needed). Add the chopped onion and cook over medium heat until softened, about 5-7 minutes.
2. Add the minced garlic and grated ginger and cook for another minute, until fragrant.

**Step 3: Assemble the Tagine in the Slow Cooker**

Now it’s time to layer all the ingredients in the slow cooker.

1. Pour the sautéed onion, garlic, and ginger into the bottom of the slow cooker.
2. Sprinkle the cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), and ground ginger over the onion mixture. Stir to combine.
3. Add the diced tomatoes (undrained), chicken broth, dried apricots, and raisins to the slow cooker. Stir to combine.
4. Nestle the seared chicken thighs (or raw chicken thighs if you skipped the searing step) into the sauce, skin-side up.
5. Add the chopped preserved lemon (if using) and olives.

**Step 4: Slow Cook the Tagine**

Now the slow cooker does all the work!

1. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The chicken should be very tender and easily fall off the bone.

**Step 5: Shred the Chicken (Optional)**

If you prefer shredded chicken, you can remove the chicken thighs from the slow cooker and shred the meat with two forks. Return the shredded chicken to the slow cooker and stir to combine with the sauce. This is entirely optional; you can also serve the chicken thighs whole.

**Step 6: Adjust Seasoning and Serve**

Before serving, taste the tagine and adjust the seasoning as needed. You may want to add more salt, pepper, or a squeeze of fresh lemon juice (especially if you didn’t use preserved lemon).

1. Garnish with chopped fresh cilantro and toasted slivered almonds.
2. Serve the slow cooker chicken tagine hot over couscous, quinoa, or rice. You can also serve it with crusty bread for soaking up the delicious sauce.

Tips and Variations

* **Vegetables:** Feel free to add other vegetables to the tagine, such as carrots, sweet potatoes, or zucchini. Add them along with the tomatoes and broth.
* **Spice Level:** Adjust the amount of cayenne pepper to control the heat level. If you’re sensitive to spice, omit it altogether.
* **Sweetness:** If you prefer a less sweet tagine, reduce the amount of dried apricots and raisins.
* **Nuts:** Use other nuts, such as walnuts or pistachios, instead of almonds.
* **Herbs:** Add other fresh herbs, such as parsley or mint, along with the cilantro.
* **Lemon:** If you don’t have preserved lemon, add the zest of one lemon along with a tablespoon of lemon juice. Adding it at the end helps brighten the flavor
* **Make it Vegetarian:** Substitute the chicken with chickpeas, butternut squash and vegetable broth for a flavorful vegetarian option.

Serving Suggestions

Slow cooker chicken tagine is a versatile dish that can be served in many ways:

* **Over Couscous:** The classic pairing! Fluff the couscous with a fork and serve the tagine on top.
* **With Quinoa:** A healthy and protein-packed alternative to couscous.
* **With Rice:** Any type of rice will work, such as basmati, jasmine, or brown rice.
* **With Crusty Bread:** Perfect for soaking up the delicious sauce.
* **With a Side Salad:** A simple green salad with a lemon vinaigrette complements the richness of the tagine.
* **Yogurt:** A dollop of plain yogurt or Greek yogurt adds a cooling element and balances the flavors.

Make Ahead and Storage

* **Make Ahead:** You can assemble the tagine in the slow cooker the night before and store it in the refrigerator. In the morning, simply plug in the slow cooker and set it to cook.
* **Storage:** Leftover tagine can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the tagine in a saucepan over medium heat, or in the microwave. Add a splash of broth or water if needed to prevent it from drying out.
* **Freezing:** Tagine freezes well. Store in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information (Approximate)

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

* Calories: 450-550 per serving
* Protein: 35-45 grams
* Fat: 20-30 grams
* Carbohydrates: 30-40 grams
* Fiber: 5-7 grams

Conclusion

This slow cooker chicken tagine recipe is a delicious and easy way to enjoy the vibrant flavors of Morocco. The slow cooker makes it incredibly convenient, and the result is a tender, flavorful, and aromatic stew that’s sure to impress. So, gather your ingredients, fire up your slow cooker, and get ready to experience a taste of Morocco in your own home! Enjoy!

Recipe Card

**Slow Cooker Chicken Tagine**

A simplified, hands-off version of the classic Moroccan dish, made easy in your slow cooker.

**Prep Time:** 20 minutes
**Cook Time:** 6-8 hours (low) or 3-4 hours (high)
**Servings:** 6-8

**Ingredients:**

* 2.5-3 pounds bone-in, skin-on chicken thighs
* 2 tablespoons olive oil
* 1 large yellow onion, chopped
* 4 cloves garlic, minced
* 1 tablespoon freshly grated ginger
* 2 teaspoons ground cumin
* 2 teaspoons ground coriander
* 1 teaspoon turmeric powder
* 1/2 teaspoon cinnamon powder
* 1/4 teaspoon cayenne pepper (optional)
* 1/2 teaspoon ground ginger
* Salt and freshly ground black pepper to taste
* 1 (14.5-ounce) can diced tomatoes, undrained
* 1 cup low-sodium chicken broth
* 1/2 cup dried apricots, roughly chopped
* 1/4 cup golden raisins
* 1/4 preserved lemon, rinsed and finely chopped (optional)
* 1/2 cup green olives, pitted
* 1/4 cup chopped fresh cilantro, for garnish
* 1/4 cup toasted slivered almonds, for garnish

**Instructions:**

1. (Optional) Sear the chicken thighs: Pat the chicken dry, season with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken skin-side down for 5-7 minutes, then flip and sear for 2-3 minutes.
2. Sauté the aromatics: Add the remaining 1 tablespoon of olive oil to the skillet. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and grated ginger and cook for another minute, until fragrant.
3. Assemble the tagine in the slow cooker: Pour the sautéed onion mixture into the bottom of the slow cooker. Sprinkle the cumin, coriander, turmeric, cinnamon, cayenne pepper (if using), and ground ginger over the onion mixture. Stir in the diced tomatoes, chicken broth, dried apricots, and raisins. Nestle the chicken thighs into the sauce, skin-side up. Add the preserved lemon (if using) and olives.
4. Slow cook the tagine: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the chicken is very tender.
5. (Optional) Shred the chicken: Remove the chicken thighs from the slow cooker and shred the meat with two forks. Return the shredded chicken to the slow cooker and stir to combine.
6. Adjust seasoning and serve: Taste the tagine and adjust the seasoning as needed. Garnish with chopped fresh cilantro and toasted slivered almonds. Serve hot over couscous, quinoa, or rice.

**Notes:**

* See the article above for tips, variations, serving suggestions, and make-ahead/storage instructions.