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Homemade Slow Cooker Chicken and Chick Pea Tagine photo
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Slow Cooker Chicken and Chick Pea Tagine

This Slow Cooker Chicken and Chick Pea Tagine is a cozy, flavorful meal that cooks itself while you focus on other things!
Prep Time15 minutes
Cook Time6 hours
Total Time6 hours 15 minutes
Servings: 4 servings

Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (about 1 1/2 cups)
  • 1 medium carrot, peeled and diced (1/3 cup, optional)
  • 3 cloves garlic, minced (about 1 Tbsp)
  • 1 1/2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground ginger
  • 1/2 tsp turmeric
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper (optional)
  • 1/3 cup low-sodium chicken broth
  • 1 can diced tomatoes (14.5 oz)
  • to taste Salt and freshly ground black pepper
  • 1 1/2 lbs boneless skinless chicken breasts, diced (into 1 1/4-inch pieces)
  • 1 can chickpeas (14.5 oz, drained and rinsed)
  • 1/3 cup diced dried apricots or whole raisins (optional)
  • 1 1/2 Tbsp fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley (optional)

Instructions

  • In a skillet over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. If you're using the carrot, toss it in as well and cook for another 2-3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the ground coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper (if using) to the skillet. Stir well to coat the onion and carrot mixture with the spices, cooking for another 1-2 minutes until the spices are fragrant.
  • Transfer the sautéed mixture to your slow cooker. Pour in the low-sodium chicken broth and diced tomatoes. Season with salt and freshly ground black pepper to taste.
  • Next, add the diced chicken breasts to the slow cooker, mixing everything gently to ensure the chicken is well-coated with the flavorful sauce.
  • Add the drained chickpeas and the diced dried apricots (or raisins, if you prefer) to the slow cooker. Give everything a gentle stir to combine.
  • Cover the slow cooker and set it to low for 6-8 hours or high for 3-4 hours. The chicken should be tender and easy to shred when it’s done.
  • Once cooked, stir in the fresh lemon juice, chopped cilantro, and parsley (if using). Taste and adjust the seasoning with more salt and pepper if necessary.
  • Spoon the tagine into bowls and serve hot. It pairs beautifully with couscous, rice, or even warm pita bread. Enjoy the delightful flavors and the warm, comforting feeling of a home-cooked meal.

Equipment

  • Slow Cooker
  • Chopping board and knife
  • Measuring spoons and cups
  • Wooden Spoon
  • Serving dish

Notes

  • For a lighter version, use skinless chicken thighs instead of breasts for added juiciness.
  • Consider reducing the olive oil to 1 Tbsp for fewer calories.
  • Add more vegetables like zucchini or bell peppers to bulk up the dish.
  • This tagine stores well in the fridge for up to 3 days and can be frozen for up to 3 months.