Slow Cooker Chicken Marrakesh

The spices didn’t look like nearly enough so we doubled them. I checked after two hours and could hardly taste the spices, so we added more. One can of tomatoes wasn’t enough either, we put in two. At the two hour point there was nothing resembling a “sauce”, so I added another can of tomatoes and a can of water. This recipe is promising, but I think it needs a lot of work.

We have made this many times, but using bone in chicken thighs instead of chicken breast. We just find that the thighs don’t dry out and have more flavor. Easy to make and very tasty!

I like the recipe in general, but I added A LOT more seasoning. I see people say they doubled it, I just eyeballed it but put probably 4xs as much of most seasonings. I also added chicken boullion and lots of garlic powder. It most definitely needs to be a dish made with a fattier meat. The chicken breast is too dry as happens with lean meats in a slow cooker. It would be an excellent dish to make with lamb, a whole chicken or maybe pork loin w fat on it. I think next time I’m going to try it with lamb chops. I also added a whole stick of butter at the end to moisten it up, and that made it SO MUCH BETTER. definitely add a stick of butter

I was looking for a new recipe to add to our rotation, and this one looked intriguing. I made it as directed only with fewer carrots, because the crockpot was really full. My husband and I liked it, but it seemed a little bland. I’ll probably double the spices next time to get more of the flavor – it SMELLED really flavorful, but tasted a little bland. We just ate it as is, like a stew, but I might try over rice or couscous next time.

I liked it however I would have doubled the spices and I served it with couscous. I used thighs and we call the beans chickpeas. With the leftovers the next day I drained the sauce and made them into some delicious enchiladas.

I’m a meal prepper these days (helps me keep an eye on how much I eat at once!) and this looked like a pretty good protein source. It turned out perfect!; I could taste every one of the spices – it was sweet, savory and creamy, chicken was moist and tender. On top of everything else, it was the first time I’ve ever cooked perfect rice to serve with it. Three thumbs up and five stars for this one!!

I make Mid Eastern dishes often so I was excited to try it. It smelled delicious but I was very disappointed with the outcome and am tossing the rest out. That said, I might try it again with the following modifications: no onions (to me the flavor didn’t work), and I would use chicken broth instead of the can tomatoes, and thighs.

Flavor was phenomenal but as others have said, breast meat was a little dry. I sampled at 3 hrs & found the chicken cubes were done, so added diced zucchini at that point since I don’t like mushy zuke. It came out perfectly but was overpowered by the double spices. It looked nice but will save for a dish where you can taste it. Served it with Tasty Bite Turmeric Rice pouch & a green salad. Really enjoyed it & can’t wait to make again with thighs.

I liked that it was a “dump and go” slow cooker recipe but it was pretty dry. I wish I’d read the other comments about adding some broth to the mixture. I’ll try that with the leftovers to see if that helps. I served with couscous and naan bread for a nice weeknight dinner!

With only a small bowl of leftovers, I am wanting MORE! I used thighs but followed the recipe (chicken broth instead of tomatoes). This is a winner with flavors above & beyond the usual chicken dish. Will try adding tomatoes next. A keeper!

This is one of my go to easy recipes now when I don’t have time to cook. Like others, I found the chicken breast dried out, so I use thighs and add a cup of chicken stock. So good!

Made as written except without turmeric (didn’t have any on hand). Very good

Followed the directions but doubles the spices and added 1/8 tsp red pepper flakes as recommended by other reviewers. Not a fan. Porridge

It was good. I recommend putting in the chicken first, then adding the vegetables and the rest, to assure more juices for the chicken. We did find the chicken a bit dry, although I added a cup of broth about half way through, as some recommended. Next time, I might poach the chicken as some recommended. Still, great flavors otherwise. Served it over leftover Chinese restaurant white rice, but couscous would have been excellent. Or, almost anything! Thanks for this recipe!

I love this as incredibly healthy and easy dinner option! I’ve made it several times with a few modifications: omit the onion (because I don’t like them) double the chickpeas quadruple the garlic (at least) add a healthy amount of freshly grated ginger (maybe 2 tablespoons?) cook until the sweet potatoes dissovle when stirred Cooking the sweet potatoes until they lose their form creates a nice, thick sauce. An unintended benefit of that is my boyfriend (who swears he HATES sweet potatoes) ate some and actually liked it!

One of my new favorite things to cook! Covered with water, and tripled the spices.

This was delicious! I loved the flavor. I used 2 cans of yams instead of sweet potatoes and increased the salt and pepper

I love the flavor profile of this recipe but will definitely follow other reviewers’ advice and double the spices next time, maybe also seeing if fresh parsley gives more flavor than dried. I’ll probably also add more tomatoes and go for crushed instead of diced. Since I use a 4 qt crockpot, I’ll chop the onion instead of slicing next time to save room. I’m new to cooking so these are my thoughts as a newbie.

I took the advice of some earlier rafters and doubled the spices. This gave nice flavor. Also , the whits meat chicken was nice and tender after 4 hours on slow-cooker high.

Love this recipe! Easy to make, healthy and delicious. I added quinoa to thicken it up. Family and friends loved it.

I love this! I used black beans instead of garbanzo (I had them on hand) and 1/8 tea red pepper flakes and 1 more clove garlic. I like spicy!