Moroccan Crockpot Chicken

Moroccan Crockpot Chicken


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My five college kids love this dish. It's not that hard to make! Feel free to double this and freeze half for another day. I use my crockpot all the time. In fact, all my college kids have one too. What a great appliance!

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Serving Size / Yield

5 servings


  • 3 C. cooked whole wheat couscous
  • 1/4 C. pan toasted almonds
  • 4 minced cloves garlic (approx 2 tsp.)
  • 8-10 chicken tenders or 5 boneless skinless chicken breasts, cooked
  • 1 C. chunky salsa
  • 1/4 C. chicken stock or water
  • 1/4 C. raisins
  • 1 tsp. honey
  • 3/4 tsp. cumin
  • 1/2 - 1 tsp. cinnamon
  • 1 tsp. Chipotle tabasco hot sauce

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Place all ingredients besides couscous in crockpot in order listed. Stir gently to cover chicken. Set crockpot on high for 4 hours or on low for 6 hours. Cook couscous on stove top according to package directions, just before serving. Serve chicken over couscous.

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