Crockpot Moroccan Chicken and Potatoes

Just in time for all of those crazy fall schedules, I will be bringing you lots of meals, snack and desserts you can make ahead. I love my trusty crock pot. I try to convert as many recipes as possible to be made in the crock. I typically will prepare any of the chopping or browning that needs done the night before so in the morning before work I can dump it all in the crockpot, turn it on and walk away. I love walking into the house and smelling dinner all ready to go when I get home at night.

The other great thing it that if you have a family that eats in shifts due to practices and kids schedules, it is easy to dish out a serving or two and leave it on warm for the next shift coming through later!

This Moroccan Chicken And Potatoes recipe is perfect for 4 with no leftovers but it is easy enough to make a double batch. If you do make extra, only make another 1/2 of the marinade or it will be way too soupy.

This can be served over the “rice” of your choice. I made mine with cauliflower rice made from frozen riced cauliflower but I also made some basamati rice for my hubby that is not impressed with the cauliflower version. You could also serve this over spaghetti squash or zoodles.

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Crockpot Moroccan Chicken and Potatoes

The rich flavor of this Moroccan Chicken is perfect served over Cauliflower Rice.

Course Main Course

Keyword chicken recipe, crockpot recipe, dairy free, dinner, gluten free, moroccan food, slowercooker recipes

Prep Time 15 minutes

Cook Time 6 hours

Total Time 6 hours 15 minutes

Servings 4 people

Author Amber Gaines

Ingredients

• 1 lb Chicken thighs
• 1 white sweet potato large
• 1 yellow onion large

Marinade

• 1/2 cup cilantro chopped
• 2 tbsp olive oil
• 2 tsp garlic minced
• 1 tsp ginger dried
• 2 tsp smoked paprika
• 1 tsp cinnamon
• 1 tsp salt
• 1/2 tsp tumeric
• 1/2 tsp cumin
• 1/4 tsp cardamom
• 1/4 cup water

Instructions

1. Chop onion and white sweet potato into bite size chunks and place in the bottom of the crock pot. Place Chicken thighs on top of onions and potatoes.
   

2. Make the marinade by combining all ingredients into a high speed blender. Pour over the chicken, potatoes and onions.
   

3. Cook in the crockpot on low for 6-7 hours.
   

4. Serve over Cauliflower Rice or other rice of choice.
   

Recipe Notes

You can substitute Russet or Yukon Potato for the White Sweet Potato if you prefer.

This can be served over Basmati Rice, Cauliflower Rice or even Spaghetti Squash or zoodles.

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