Slow Cooker Moroccan Chicken

I hate when people do this but I had to substitute apples for the peaches due to the season. This was really flavorful and surprisingly spicy given the small amount of cayenne pepper. I will definitely make again.

It needed a bit more cooking due to liquid mearsures but next time rpt NEXT time I will not a all the fluid from the chick peas, But it did turn out very tasy and impressive. Thanks

I really liked this dish, but I did change it up quite a bit. Instead of chicken breast, I used boneless, skinless chicken thighs. I left out the ginger, coriander, and the peaches because I don’t like them as much. Instead of using cayenne pepper, I used crushed red pepper. I also added a little curry powder, onion powder, season salt, and spaghetti sauce. Lastly, I added some green lentils because they will thicken up your sauce without really changing the flavor of the recipe. I know I did a lot of different things, but I really liked how this dish turned out. It was so delicious and the chicken was so tender. I served this dish with rice. I will definitely make this again.

Very good, definitely a keeper!

I followed the suggestions and used boneless, skinless chicken thighs instead of breasts and doubled all the spices including the garlic. Didn’t bother removing the chicken to do the cornstarch step. Very yummy and a big hit.

I must have done something wrong. It was thin like a soup. I added flour and thickened it up. It was OK. Don’t know that I will make it again…..

What a surprise! I happened to have most of the ingredients on hand except the chicken were boneless thin breasts. I think the spices are perfect as is. If you happen to have all the ingredients, this is easy and quick to put together. Bravo!

I made this a few days ago and at first it was just ok. I made this a little more Thai and now it’s amazing. Coconut milk some Thai red curry paste ( for lemongrass and spice) some lemon zest and Thai basil. I added these ingredients after dinner because it was boring, now it’s spit on. The base for a great meal is there but it’s missing a few thing to pull all of the competing flavors together.

This was fabulous!! I didn’t have cumin so I used a bit more coriander and substituted adobo seasoning. I used 4 chicken breast but could have used 6. Will definitely make this again!!

This was quite tasty and a great way to use some of the fresh local peaches I had. I used bone in chicken legs which I covered in the spice mix with some olive oil to marinade for a bit before browning in a pan, I then added the other ingredients and cooked on medium low for an hour.

This dish came out great. I only had a 14 oz can of tomatoes, so I chopped up 3 more tomatoes and added that in. I also added in an extra 1/2 tsp of cinnamon and 1/4 of carddemon. Otherwise no changes. I served this over mashed sweet potatoes, which was yummy. Next time I may try to make this with chicken legs and thighs or cut the chicken breasts into bigger chunks since the chicken was a little dry. Thanks for the recipe!

Great recipe!! Instead of rice as a side, I added to the cooker a diced sweet potato and I cup of diced yellow squash. I also added 1 sliced lemon to balance the sweetness of the dish.

I used my Dutch oven as it was a Sunday afternoon and I was going to be home all day. I browned the chicken – deboned thighs because I find them so much more flavourful – before adding the onions, garlic, and a couple of chunked up carrots. I followed the rest of recipe from there with a cooking time of around 45 to 60 minutes on simmer. Oh, and there are no fresh peaches in winter in my part of Canada so I put in frozen peach slices (not thawed).

This recipe was super easy and delicious! I followed the recipe except I used frozen peaches instead of fresh (since they’re not in season currently) and I didn’t add the cilantro or almonds on top. I also cut the stewing time a bit short (cooked it some on high to make up for it) due to time constraints. This recipe makes a lot of food! I’ve been eating it all week and I still have at least another week’s worth.

My first review of making a dish. I did not care too much for this dish. Maybe it is because the peaches were not in season, or maybe it is just because it is something that I am not used to eating. The first bowl was fairly good (ok at best), I had to choke down a second helping. My sister also said it was “OK“. I don’t think I could eat it again so I won’t be saving any of the leftovers which is unfortunate. I hate wasting food. I won’t be making this again, but might enjoy maybe a stove top version of this instead of the crockpot version.

I made some changes: Added 3 tbsp olive oil, 2 tbsp unsalted butter,1 chopped shallots, 1 tbsp hot sauce, 2 tbsp white wine, pinch of sea salt, 1 tbsp fig honey jam, and 1 container of Japanese noodles (last 2 mins.). Removed corn starch and water. My house smells so good.

Weird

followed the recipe exactly, and it came out very watery. flavors were fantastic though, and I added honey in with the cornstarch mixture. overall, a decent recipe but probably won’t make again.

The almonds blended the various flavors together. This could also be a great soup.

Phenomenal! Perfect combo of sweetness and other flavors. Didn’t add the corn starch at the end and just served over rice.

As others said, they found this dish to be a bit bland so I doubled the spices. In taste testing the dish before serving I still found the sauce to be bland so I added some honey to give it more flavor. I think the variation in reviews is due to the variation in the sweetness… or lack thereof…. of the peaches. Although I bought my peaches in season, they were not super sweet. Hence the need to add some honey which I use in other Moroccan dishes anyway.