Slow-Cooker Moroccan Chicken, Vegetables & Couscous

Slow-Cooker Moroccan Chicken, Vegetables & Couscous

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From: Everyday Slow Cooker

Loaded with chicken, onion, butternut squash, apricots, chickpeas and couscous, this slow-cooker recipe is not only bursting with color and texture, but it's also packed with protein and a host of vitamins and even contains a dose of fiber.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1¼ teaspoons kosher salt
  • 8 bone-in, skinless chicken thighs (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 cup refrigerated prechopped yellow onions (about 4 ounces)
  • 3 cups refrigerated prechopped peeled butternut squash (about 16 ounces)
  • 1 cup unsalted chicken stock
  • ½ cup dried apricots, halved (about 3 ounces)
  • 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1¾ cups uncooked whole-wheat couscous
  • ¼ cup toasted sliced almonds
  • Fresh cilantro leaves (optional)


  • Prep

  • Ready In

  1. Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and ¾ teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.
  2. Stir the squash, stock, apricots, chickpeas, and remaining ½ teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.
  3. Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.

Nutrition information

  • Serving size: about ½ cup couscous, about 1 cup chicken mixture
  • Per serving: 496 calories; 15 g fat(3 g sat); 7 g fiber; 49 g carbohydrates; 43 g protein; 7 g sugars; 0 g added sugars; 453 mg sodium;
  • Carbohydrate Servings:

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