Slow Cooker Moroccan Chicken & Olive Tagine

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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.  
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4.53 from 23 votes
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Slow Cooker Moroccan Chicken & Olive Tagine

7
8
7
SP
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
Blue Smart Points: 7
Green Smart Points: 8
Purple Smart Points: 7
Points +: 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.  

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181 comments

  1. 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!!

  2. 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!!

  3. 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?

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

  5. 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!

  6. 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

  7. 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!

  8. 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. 🙁

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

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

  11. 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…..😊

  12. 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.

  13. This is one of my favorite recipes! Perfect for a chilly night

  14. This was great! Cooked it on high the last hour uncovered to thicken up a little and threw in the cilantro while cooking towards the end.. Also might add some cayenne next time. Thanks!

  15. I made this today, and it was delicious. My only modification was using raisins instead of prunes, since I didn’t have any on hand. Turned out full of flavor. Next time, I think I’ll half the onions. Served it over a bed of jasmine rice and steamed spinach. I will make this part of our weekly rotation. Thank you!

  16. Hi,

    What would be all proportion ingredients for 6 peoples intead of 4 please?
    It is my first time cooking tajine so I am not sure about the amount of spices, olives, prunes.

    Thanks

  17. Easy and delicious! Will be adding to our meal rotation.

  18. Can this be done in the instant pot?

  19. I made this with chicken breasts and the chicken was bone dry after only five hours and the carrots weren’t done. I wasted all those ingredients and I expected an explosion of flavor with all those spices. I won’t make this again. 

  20. Made this twice in the Crock-Pot. So easy and so flavorful. Worked great for a meal prep lunch option served with couscous. Tried with half breast and half thighs and preferred it this way.

  21. Do not have prunes. Do you think dried dates would work?

  22. Hi Gina,
    We love Morocco and I was thrilled when I found this. I made this recipe today and It was a hit in my family! 
    I wonder if I can also add apricots?
    Also, do you think we can cook it with less flour so the sauce is not so dense?
    Thank you!!!

  23. This is the third time that I have made this recipe. This has become my new favorite recipe. It’s very easy to make. My husband said that I can make this recipe anytime.

  24. I made this last night for my husband .  He loved it. .   This recipe is .a keeper.

  25. I made this recipe today and my husband and I loved it. The chicken was so tender. You could cut it with a fork. The ingredients went well with the chicken. I will make it again.

  26. Do you think this can work on high for 3 hours?? Want to make after work and won’t have the 6 hours. Thanks!

  27. Another huge hit in my house. It was super easy to make and so delicious! I served it with crusty bread and everyone was satisfied.

  28. For those asking about making this in the Instant Pot, I did it tonight. It works, but the poultry button isn’t enough time. Our chicken was raw in the center and the veggies were hard. Gave it an extra 10 minutes with natural pressure release and everything was cooked through. 🙂 Thanks for the recipe! Love Moroccan flavors.

  29. I made modifications based on what I had on hand, but this was delicious! I substituted chicken breasts for the thighs, used presliced manzanilla olives, and omitted the prunes. When it was done, I shredded the chicken into the sauce and added a bit more chicken broth and served it over brown rice. We loved it this way! AND…my WW app calculated it as only 2 points per serving!

  30. Could you make this in the instant pot or would the veg turn to mush? If yes, how long would you recommend?

    • I haven’t tried it yet, but if you do let me know how it works out.

    • Allison, I made it tonight in the IP. Did the poultry button, but it wasn’t enough time. The vegetables were hard and chicken was raw in the center. Added 10 more minutes and let the pressure release naturally and it worked out. Though I want to do this as slow cooker next time … I think the flavors would develop more low & slow. Just did IP because we didn’t have time. 🙂 Hope this helps!

  31. Could I sub Ras El Hanout for the spices you’ve listed?

  32. I’ve made this multiple times now and absolutely love it. My husband, who is more of a meat-and-potatoes-guy, loves it, too. Thank you for sharing it!

  33. This rich, flavorful meal is one of my go-tos. It’s so easy and all the flavors meld into such an exotic, delicious, savory meal. My husband loves it and even a friend who doesn’t like prunes found this delicious prunes and all!

  34. for the people hoping to make this in an instant pot, I would urge you NOT TO TRY THIS. I tried it twice, once as written, and again with double the amount of liquid, and both times, it burned. I think the spices and the flour get too hot when the instant pot is trying to achieve pressure and it sticks to the bottom of the inner pot and burns. Perhaps you could try this in an instant pot by eliminating the flour? But then the gravy (the best part!) will be very thin. This is one where I would stick with a slow cooker. Not a successful conversion to instant pot, I’m afraid!!!!

  35. So delicious!!! I definitely recommend a thick cut on the veggies and leaving the olives whole. My favorite slow cooker chicken I’ve ever tried! 

  36. I find that browning the chicken for 5 minutes a side really improves the flavor and texture of slow cooking. I made this ahead of time by doing all the prep and chopping in the morning, refrigerating everything, and then put it all in the slow cooker at noon when I had a break. Ready at 6! Perfect.

  37. Could you tell us the amount of saturated fat in this recipe please? It just says “Saturated Fat g” and has no number.

  38. I don’t like fruit in my food, would it make lots of difference if I leave the prune part out? or what else can I replace it with?

  39. if you froze the leftovers how long would they last?

  40. Delicious! Added some red pepper flakes for a little heat otherwise I followed the recipe as written. Thank you for the recipe.

  41. This is my favorite recipe so from from Skinnytaste. Some of the ingredients I was hesitant because I don’t really like them, but I’m so glad I did not take out anything. Every ingredient played a key role in the taste and texture of this recipe. It’s also so easy to make for an amateur cook like me. I’ve been craving this every single day since I made it. I will definitely make it again soon!

  42. Holy camoli! This was so good! My daughter said it’s in her TOP 3 favorites ever! I ran out of paprika, so added a couple dashes of cayenne instead. I also cooked it in my pressure pot for 20 min with natural release. Topped with cilantro and a squeeze of lemon. Man!! It’s good!

  43. I made this tonight – it’s very good! Instead of the slow cooker, I did a stovetop braise. I browned the chicken thighs in a couple TB of olive oil, a few mins on each side. Took those out and put on a plate while I then sauteed the carrots and onions until softened. Then I added in the garlic and ginger and sauteed about a minute before adding in the dry spices to sautee a min or so longer. I then deglazed the pot with 1 1/2 cups of broth, added the chicken back to the pot, and added in the olives, prunes, and 2 seeded, halved, and thinly-sliced preserved lemons. I also left out the flour that is listed as I could tell the sauce would thicken up nicely on its own. After everthing was in the pot, I partially covered it and simmered on medium-high, stirring occasionally, about 25 mins. I served with pistachio and cilantro couscous with a little extra cilantro for garnish.

  44. i love everything about this, except the boned chicken. Could I make it with chicken breasts, and if so, how long would i cook it?

  45. This was one of the best recipes I’ve made from Skinny Taste! Usually when I cook I’m always adding or omitting ingredients based on what items I have on hand…but I made this as is and it came out perfect. The cilantro and lemon were such a nice touch at the end. I served this over rice, it was delicious. I cannot wait to make this again! Thanks for sharing such great recipes Gina 🙂

  46. Hi!  Could you tell me how to convert this to cook in my instant pot?  I know you have converted other recipes.  Would love to know!!  My family loves this meal!!  Thanks!
    Holly 

  47. We loved this recipe so much, and I’d like to serve it to company. The only problem is that the carrots were hard and I had to switch to high and cook a lot longer to get them done, and I was concerned about the chicken. I won’t be doubling the recipe for company, but will bump up all the ingredients. Should I double the broth?? Any suggestions??

    I love your recipes! I’m not much of a cook, but have had great success.

  48. Great recipe but Needs more zing.  I would try some orange or lemon zest, more ginger and another garlic glove.  Cumin predominates the way it is now.    I like the idea of apricots instead of prunes

  49. I have a jar of preserved lemons–if I want to add some to this, how many lemons would you recommend? Should I add them at the beginning of cooking or after the dish is cooked?

  50. Gina,
    Love this recipe!
    If doubling, would it need to cook longer in the crockpot?
    Thanks!

  51. I cooked this in a cooking bag at 325 for 1 hr 15 ( I can line up a few bags and cook for the week at one time). Amazing!

  52. I am going to try this tonight in the InstantPot tonight. I am so excited as it seems a lot of InstantPot or slow cooker recipes I find are tomato based or just kind of heavy meals. I like those, but there are only so many different types of dishes with Mexican or Italian flavors and they all start to taste the same after a while (although I do need to make a batch of your bolognese this weekend).

    I wanted to note, whenever I print your recipes, the side of the page cuts off. I have to do a print preview and click “shrink to page width”. But I am using a standard 8×11 paper.

  53. Made this last week and it was a hit. I’m thinking of making it again and this time will dice up the olives and let them become part of the sauce. I’m also thinking of trying it with stew meat (beef) instead of the chicken.

  54. Hi! Does this calorie count include the cous cous in the picture? I’m not sure how this recipe adds up to that many calories per serving. Thanks!

  55. Would it affect the flavour if this is cooked on high for 3 hours rather than the 6 hours stated? I’ve already used this recipe twice, and I’m extremely pleased with the end result, however I would like to do this for a lunchtime, and i don’t fancy getting it ready at 6am 🙂

  56. I made this yesterday. It was absolutely delicious! I usually change up a recipe but not this time. I will be definitely making this yummy dish again. Thanks so much!

  57. This was a nice change of pace. Halved the liquid to a 50:50 broth white wine mixture, added a tbs of tomato paste and a bay leaf for extra flavor. Ground ginger is what I had on hand and used 1 tsp of that. Thanks for the recipe!

  58. Gina et al,

    Love this recipe!!! Just when the pressure cooker fad was taking off, my lovely boyfriend (of almost 2yrs) bought me a crockpot for Christmas! Serves me right…I’d borrowed his long enough for him to finally get me my own.

    I made a few slight adjustments to this recipe and LOVE the outcome! Firstly, I used 3 large organic, skinless chicken breasts (totaling 2.5lbs), added a cubed sweet potato, used fresh (not dried) prunes, subbed cayenne pepper for paprika (didn’t have the paprika on hand at the time), added an extra 1/2 cup of chicken broth, and…WAIT FOR IT…added OPA Greek Yogurt Ranch dressing (only 2 tablespoons = 40 calories) for a creamy texture and taste. The results are TDF! Give it a try and let me know what you think!

  59. Can I cook this in my tagine? Do you know how long? Thanks!

  60. My family loves this recipe, and I have made it several times in the IP. I’m new to IP cooking, so I’m wondering: Are there any special tips or adjustments needed for doubling the recipe (or any recipe, for that matter) in the IP?

    Thank you!

  61. I made this recipe a few weeks ago and, while the chicken was very tender, I found it to be very bland. I wouldn’t make it again without at least sautéing the chicken. 

  62. Would this work in the Instant Pot?

  63. Could you make this in the instant pot?

  64. I used bone-in thighs, cooked on low as directed and the chicken was not fully cooked. Should I have changed the time for bone-in? (New to cooking)

    • Hi Jen,
      I haven’t yet made this recipe (I was reading reviews because I am making it tonight in my InstantPot), but I have a couple other recipes where I use bone-in thighs for 6 hours and that is usually plenty of time. Even 5 is often sufficient.

  65. This is SO. GOOD! Made it last night for dinner and even got compliments from the hubby. Thanks for a great recipe!!

  66. Can I use green “slices salad olives” in this recipe?  My grocery store didn’t have another green olive option that wasn’t stuffed with something.

  67. I made this tonight on the stovetop and it was really good. I used skinless thighs with bones and capers instead of olives and half of the prunes because I wasn’t sure how my family would like them. I was told I could put in more prunes next time. I did flip the chicken over halfway through the cooking time so both sides cooked in the broth. 

  68. I made this tonight on the stovetop and it was really good. I used capers instead of olives and half of the prunes because I wasn’t sure how my family would like them. I was told I could put in more prunes next time. I did flip the chicken over halfway through the cooking time so both sides cooked in the broth. 

  69. This is SO GOOD. We’ve made it twice already, once with canned olives and once with green olives from the grocery olive bar. The olive bar olives really made the dish stand out. Though the canned olives were still good, they were not as good. We served it with quinoa. Can’t wait to make it again. 

  70. My 4.5 year old twins LOVED THIS! (We adults loved it too!) The flavors were different than what we regularly eat – was a welcome change. Followed the recipe as was suggested. One kid ate all the olives from the one who doesn’t like olives (although I make them take a “courtesy bite” of everything). The olives are easy to pick out for non-olive lovers! The prunes just kind of dissolve and I cut what was left up and mixed it in. it was lovely to have on a cold night in Denver. thanks for a great recipe.!

  71. This was fantastic! I was able to use what I had in the pantry-minus the prunes. Definitely a favorite.

  72. Gina,

    I made this last weekend and it was awesome. I have never cooked with olives before and I was pleasantly surprised that this dish turned out so well.

    Are the total points assigned to this dish including the couscous? I saw another breakdown for this dish that indicated 4 points for one thigh and 3/4 cups of vegetables plus 4 points for the couscous.

  73. Does the recipe call for plain green olives from a can or green olives 
    you would find in a martini?

  74. What would you suggest adding if I want to make it a little spicy?

  75. I made this yesterday and it was a big hit. I added a little extra paprika and used some white pepper, but otherwise stuck to the recipe. One tiny bit of feedback to the recipe-writers: please add the cous-cous to the recipe explicitly. If one is shopping for multiple recipes at a time and something is not listed in the recipe itself, then it could be forgotten and not purchased by accident. At least, that happened to me, lol :). Also, I liked the inclusion of the lemon as a finishing component of this recipe; IMO, it really brightened the flavors of the dish.

  76. Made this tonight, and served it on riced cauliflower. It was a hit! So delicious! Except next time I’m going to have to double it so I can have leftovers 🙂
    Your recipes are the reason why I’m successful with Weight Watchers! Thank you!

  77. This is so incredibly delicious. I made it with double the chicken stock and added in a sweet potato. I also used chicken breast instead of thighs and it isn’t dry at all. Generous portion too and so flavoursome! I’ll definitely be making it again – I’m 25 pounds into a 45 pound loss and I could not have done it without this site! Thank you!

  78. I made this slow cooker meal today and my husband and I agree, this is not the greatest tasting dish. First of all, the recipe says add a cup of chicken broth. When this dish was finished cooking, the meal was swimming in a ton of liquid. The liquid was flavorful but not a WOW kind of flavorful. Also we felt the chicken didn’t have much flavor which was kind of surprising given that there were a lot of interesting spices and fresh ginger used in the preparation of the dish. I am not sure what the dried prunes added to the dish as they didn’t seem to offer a lot of flavor to the chicken. I always follow recipes to the T and am surprised that this dish just wasn’t that great when all the preparation and cooking was completed. Too bad. I really love slow cooker meals.

  79. Intrigued by this recipe. Made it this evening and we really enjoyed it.

  80. I made this for dinner Friday night and it was a huge hit! Totally took us back to our honeymoon in Moroccan. Our house smelled so good. Both my son and husband devoured it! So much so that we barely had leftovers. Oh, and I paired it with a hodgepodge of cous cous recipes: cooked in chicken broth with 2 sautéed shallots, 1/4 tsp cinnamon, 1/2 tsp cumin, and 1/2 tsp coriander. Complimented the meal perfectly! Thank you!

  81. This dish was AMAZING!  I am sad we already ate it all! We had it with brown rice and it was great like that too! The prunes gave it a fantastic just right sweet taste. It was also budget friendly ( I like to keep my grocery bill low)  I used chicken thighs with bone in and skin, and I took off the skin myself. I will be making this for the rest of my life. 

  82. This was so tasty! I browned the chicken before putting it into the crockpot and added a bit of the liquid from the green olives to bump up the flavor. Served over cauliflower rice sautéed in olive oil with a bit of salt and pepper.  Absolutely delicious and makes the house smell amazing. Will definitely be adding this to the rotation! Thank you for this recipe!

  83. This recipe was delicious and easy to make.  Would definitely make it again!

  84. This was DELICIOUS!!!

  85. I made this for dinner last night in my Instant Pot, using the slow cooker function. It was delicious! I didn’t have prunes, so I substituted dried apricots and figs; just cut them in half and tossed them in.

  86. How would you make this in a tangine?

    • Did you ever get a response to your question? I too have a tangine and would be very interested in trying this recipe with it.  I have only used my tangine once and that was years ago. Would love to use this beautiful cookware for something other than display 🙂

  87. I made this tonight and it was very good! It was a little bland for our taste but will make it again. The next time I make this I’m thinking of doubling the spices.. I did cook it for 6 hrs on low then it was on the keep warm for 5 hours. Maybe that altered the flavor. Overall very good and will make it again in a couple of weeks.

    • I have often found with slow cooker recipes the flavor of spices is affected. With this one, I saved half the spices and will add at the last half hour. I’ll report back!

  88. Could you use pork tenderloin instead of chicken? Its pretty lean… Great recipes Gina! I’ve lost 48 lbs on WW, thanks to you, Emily Bites, and Skinny Kitchen! Wonderful recipes…. You have saved my life!

  89. I have this prepped in the crock pot and ready to go for tomorrow!! Quick question – I am going to turn the pot on around 8a but will not be eating until 7ish.  Will this be okay if left on keep warm for ~5 hours? 
    Thank you!

  90. Will be trying Friday night. I’ll try bone in skinless thighs for extra flavor 😉
    Also signed up on your website, Heather. I like you’re thinking and hopefully it can help me some. 

  91. Hi Gina! Love the sound of this recipe! Could you use frozen chicken and if so, how would this affect the cooking time?

  92. This looks really good! I’ll be adding it to the menu plan for next week for sure. We keep almost all the ingredients on hand, besides prunes (and the apricots sound good too), so it looks so easy to throw together in the crock pot. Thank you!`

  93. Thank you for another fabulous recipe Gina! I followed the exact recipe, and it was absolutely amazing! So many warm, flavorful spices exploding in your mouth! ?

  94. Can this be made in the instapot? What setting and how long?  
    Lyn

  95. Do you think subbing capers for olives would work? If so, would you suggest using the same amount of capers (1/2 cup)?

  96. Not a fan of chicken thighs, can I use boneless breasts?

  97. Raw chicken in the crockpot,correct?

  98. How long would you cook this for in the oven instead of slow cooker?

  99. I recently purchased an Instant Pot and LOVE it! I was wondering if when posting recipes for the slow cooker could you please post a cook time for the Instant Pot. Love the recipes you post and meal plans ….my family always asks “Is this a Skinnytaste recipe?” 
    Thanks for all you do, 
    Michelle

  100. How could I cook this in an instant pot?

  101. Do you think this would work in the Insta-Pot?

  102. My stomach doesn’t tolerate meat, except for fish or seafood…is there a different protein you would suggest? Looks soooo yummy!

  103. This looks good but I don’t think my family would eat the prunes or olives. Could I substitute something else?

    • Hi Sandy! You can just leave the prunes out. But I would cook the dish with olives (for flavor) but take them out before serving.

  104. Could you use better than bouillon with this or is stock better with this recipe?

  105. This sounds delicious! Any thoughts on how to freeze the leftovers? Thanks!

  106. Can I use apricots or raisins instead of prunes?

  107. Would it be ok if I left the prunes out? Looks delicious, but I’m not a fan of fruit in my dinners (and I think the kids would have an issue with the texture).

    • I know this was last year so you already made it, but I’m making this dish and I don’t currently have prunes, so I am using apricot preserves to give it a bit of the sweetness. I’m not sure about amounts since this calls for fruit and I’m using preserves, but it’s worth a shot in my opinion 🙂

  108. Would this be dry if you used chicken breasts?
    Also, if I pressure cooked this in my instant pot , how long would you cook it ? Natural release?
    Btw, I love your recipes! Healthy and great tasting !!

  109. Since I don’t have a slow cooker, how can I make this in a regular pot?

    • If you have a Dutch oven, you could brown chicken, combine all other ingredients as directed, get hot on top of stove and then pop in oven. I’d try 350 degrees for 2 hours. Anyone else want to chime in here?

    • Hi Ali – here’s how I made it on the stove top… I browned the chicken in olive oil for around 2 minutes on each side. Then I combined all the ingredients in a Le Creuset and simmered it for around 30 minutes.

  110. I don’t like olives, would this still be tasty if I left them out?

  111. Looks delicious!  Something different to do with chicken.  Can’t wait to try it.  

  112. Can you make this without olives and still be good? Not a fan of olives.

    • Hi Molly. This dish has a ton of spice, so I think it would still be good without the olives.

    •  I wouldn’t change a thing or it won’t be the same recipe at all (this tagine needs the fruit and olives).  I didn’t like Brussels sprouts until I had them prepared in a different way (sorry, Mom) that made them now one of my favorite vegetables.  In this stew the prunes will almost disappear, leaving behind their sweetness that also masks some of the brininess of the olives.  Maybe you could cut the olives in quarters.  But you really don’t want to miss the adventure of eating the combination of flavors in this tagine.  I don’t think it’s even risky to say, “try it, you’ll like it”.  Thanks Gina for another culinary adventure. 
      (P.S. Don’t omit the lemon finish–brings it all together.)

    • I don’t like olives… I’ll often substitute capers in their place!