Slow-Cooker Moroccan Chicken, Vegetables & Couscous

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.

Prep Time:
25 mins
Additional Time:
4 hrs
Total Time:
4 hrs 25 mins
8 servings


  • ½ teaspoon ground cumin

  • ½ teaspoon ground ginger

  • ½ teaspoon black pepper

  • ¼ teaspoon ground cinnamon

  • ¼ teaspoon cayenne pepper

  • 1 ¼ 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

  • 1 ¾ cups uncooked whole-wheat couscous

  • ¼ cup toasted sliced almonds

  • 1 tablespoon Fresh cilantro leaves


  1. Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 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 1/2 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 Facts (per serving)

496 Calories
15g Fat
49g Carbs
43g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 496
% Daily Value *
Total Carbohydrate 49g 18%
Dietary Fiber 7g 25%
Total Sugars 7g
Protein 43g 86%
Total Fat 15g 19%
Saturated Fat 3g 15%
Sodium 453mg 20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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