Slow Cooker Moroccan Chicken & Olive Tagine

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create this fragrant tagine. A flavorful dish that you’ll want to make again and again.

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  Slow Cooker Moroccan Chicken & Olive Tagine

Serve it over whole-wheat couscous with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal. You can also use cauliflower rice for a low-carb option.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  

Happy Holidays! I’m Heather K. Jones. I’m a dietitian, a wellness coach, and a nutrition consultant for Skinnytaste, and I’m so honored and thrilled to be a guest here again (thank you, Gina!).

My fiancé and I first discovered this deeeeeeelicoius dish in Fez Morocco over 10 year ago. The owner of the restaurant was kind enough to share the recipe with us, and over a decade later we still cook it on a regular basis—it’s just that good!  I hope you love this dish as much as I do!

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  

I’m also excited to invite you to join my FREE 31-day Holiday Self Care Program, starting December 1st!

During this hectic time of year I know it’s easy to fall into unhealthy patters, and to deprive, or binge, or to get anxious and frustrated with yourself about weight, food or your body for whatever reason. But this year you can bring a lot more consciousness and self-kindness to the holidays—and it takes less than five minutes a day.

Click right here to join the Holiday Self Care Program now. If you struggle with holiday anxiety, emotional eating, or body image issues, this free program is definitely for you. Learning how to manage stress is the greatest gift you can give yourself this holiday season.

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  
Print WW Personal Points
4.58 from 26 votes
Did you make this recipe?

Slow Cooker Moroccan Chicken & Olive Tagine

399 Cals 46 Protein 24 Carbs 13 Fats
Prep Time: 10 mins
Yield: 4 Servings
COURSE: Dinner
CUISINE: American
Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again.

Ingredients

  • 2 pounds 8 boneless, skinless chicken thighs
  • 4 medium carrots, cut into 1-inch pieces
  • 1 medium yellow onion, chopped
  • 1/3 cup dried prunes, halved
  • 1/2 cup pitted green olives
  • 3 cloves garlic, chopped
  • 2 tablespoons all-purpose flour, or ap gf flour
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 2 teaspoons minced fresh ginger
  • 1 cup low sodium chicken broth
  • 1 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • Chopped fresh cilantro, for serving
  • Lemon wedges, for serving

Instructions

  • In a 4- to 6-quart slow cooker, combine the chicken, carrots, onion, prunes, olives, garlic, flour, paprika, cumin, cinnamon, ginger, chicken broth, salt and pepper. Stir to combine.
  • Cover and cook on low for 6 hours.
  • When ready to serve, sprinkle with and cilantro or nuts (optional) and serve with lemon wedges.  

Nutrition

Serving: 2thighs with sauce and vegetables, Calories: 399kcal, Carbohydrates: 24g, Protein: 46g, Fat: 13g, Cholesterol: 216mg, Sodium: 843mg, Fiber: 5g, Sugar: 10g
WW Points Plus: 8
Keywords: Slow Cooker Moroccan Chicken

Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  Chicken, prunes, olives, carrots, onions, garlic and ginger are slow-cooked with Moroccan spices to create a flavorful and fragrant dish that you’ll want to make again and again. Serve it over whole-wheat couscous (or cauliflower rice for a low-carb option) with lemon wedges, fresh cilantro, or some chopped pistachios or almonds for a complete meal.  

Leave a Reply

Your email address will not be published.

Rate this Recipe:




185 comments

  1. This was so good.  Will go in my rotation for ease and the WW points are on spot for my dinner!  Another hit . . . Thanks!

  2. I’ve loved every Skinnytaste recipe I’ve used so far (dozens at this point), and this has to be one of my favorites! Definitely a recipe to keep in rotation.

  3. This was amazing. Definitely on our short rotation for meal planning.
    Notes: Layered ingredients in crockpot. Carrots and onions. Then chicken. Then olives and prunes. Poured 1/2 cup chicken broth over everything. Blended garlic, ginger, spices, flour and the other 1/2 cup chicken broth and poured that on top. After the cooking was complete, I stirred everything together to further blend the flavors while I cooked the couscous.

  4. Made in Instant Pot and it was delicious!!! I added 1 1/4 cup of Better Than Chicken Broth, 1 additional tsp of ginger, cooked high pressure 25 minutes, and then quick release. Easy and delicious! Thanks Gina!!

  5. I made this tonight and it was delicious!!  The flavors are amazing!  I browned the chicken thighs before adding everything else to the pot.  I will definitely make this recipe again!!

  6. Hello! 
    I’m vegan now but I used to love this recipe! 
    How long would you suggest cooking this if I left the chicken out?

  7. Can you use vegetable broth instead of chicken broth?

  8. I just got the Crock-pot brand slow cooker and tried this recipe last night and have to say am pretty disappointed.  Is it my crock pot or the recipe?  First, I don’t think you can use canned olives and expect them to taste good after stewing for 6 hours, they were tasteless and mushy, you probably have to use fresh.  Second, my sauce ended up being way too thick, too much flour for so little broth maybe.  But my biggest issue was that the cumin flavor was overwhelming. I could not taste anything else on the chicken much less in the sauce than the overpowering cumin. I think the spices in this recipe are out of proportion, but oddly, except for the cumin flavor, I’d describe the favor as bland, like it needed an acid to balance it out, maybe bc my canned olives did not do it’s job? I love olives and prunes on chicken, was hoping this would be better!

  9. I paln to make this while i am at work on Friday.  You think it’s ok to leave 8/9 hours?  It would stop cooking at 6 but still be sitting there until I got home

  10. This was delicious! My husband said I raised the stakes 🙂 I made a few changes:

    – added water to cover everything so that it wouldn’t dry out (everything was moist and flavorful)
    – used oat flour because that’s what I had on hand
    – added potatoes on bottom which came out super creamy
    – used chicken with skin which helped prevent drying out

    Best part was it took so little effort but looked and tasted fancy!

  11. The flavor was delicious but the chicken was dry and I even reduced the cooking time by one hour. I feel that this happens more often than not with the slow cooker. 🙁

  12. Gina, is there a way to convert this to an instant pot? I gave away my slow cooker 🙁

  13. This recipe sounds delicious. I wonder if I can substitute Dates for Prunes?

  14. Have traveled in Morocco as well and have been honored with invites to Tagines in family circles there. I make my Tagine in the slow-cooker and have found raisins work also well so does Coriander. The Moroccans use a lot of goat meat so I have used organic lamb shanks and it is an interesting varians on the recipe. has always been a crowd pleaser. Traditionally served with Couscous but also works well with rice.

    • Made this last night. It was just so tasty. Did make a few changes. Added 1 tsp coriander to add a slightly lemony flavor, added more carrots, more garlic, 3 stalks of celery chopped, and a red bell pepper chopped. The thighs were melt in your mouth tender and the gravy, WONDERFUL!! This was so easy to throw in the crock pot and simply superb. Will be on my regular rotation.. thanks so much for your wonderful recipes GINA! It makes my WW journey much easier and more delicious…..😊

  15. Did this in the Instant Pot yesterday, using chicken breasts (I can see how thighs might work better, though). Cooked on HP for 10 min, then 10 min natural release. One thing I did differently was I prepared the prunes separately, like I’ve been in other tagine recipes. Add prunes and some water to small sauce pan, add 1-2Tbsp of honey and a pinch of cinnamon, and let simmer until prunes are plump and liquid is thicker/syrupy. Added this to IP once chicken was done.