A healthy Whole30 Crockpot Moroccan Chicken, served on cauliflower rice. This easy Whole30 chicken recipe packs in tons of spicy flavor, punctuated by sweet apricots, dried cherries, and carrots.
This post is sponsored by SunButter— makers of my favorite Sunflower Seed Butter. As a peanut allergy sufferer, I value companies like SunButter who create healthy products that are not only delicious, but SAFE! Thank you for supporting the brands that help keep Sunkissed Kitchen running at full speed.
How to Make Crockpot Moroccan Chicken
I love my crockpot, and I do not use it often enough.
There is just not much better than coming home to the scent of a slow cooked meal, ready to eat. Plus, they just taste amazing. This chicken is so tender, it falls apart as your touch it with your fork.
And the Moroccan spices? Mouthwatering! Exactly what you want your house smelling like on a cool day.
This simple combination of chicken, spices, and SunButter makes a creamy chicken bursting with flavor. The spices are punctuated with a sweet flavor from the apricots and the roasted carrots. I also like to add dried cherries and cilantro as a garnish.
Have you used SunButter in a savory recipe before? I often just use it as a topping for sweet dishes or in chocolate recipes, but I’ve discovered how amazing it is at adding flavor and richness to sauces and salad dressings.
It’s my favorite seed butter — and comes in several varieties. I love the SunButter Crunchy variety when I want it as a topping on a smoothie bowl or yogurt, but I use the No Sugar Added and the Organic for baking and in recipes like this.
This recipe comes together quickly, by:
- First, brown the chicken in some olive oil, and add to the crockpot.
- Next, add the onions and garlic to the pan, and fry until beginning to brown.
- Add the spices, chicken broth, and SunButter to the pan, and combine to make a sauce.
- Pour the spiced SunButter sauce over the chicken, and add carrots and apricots to the pot.
- Slow cook for 4 hours (or on high for 2 hours if necessary).
How to Serve Crockpot Moroccan Chicken
This simple crockpot recipe is a meal in itself, if you’d like to just serve the chicken with the roasted carrots.
I’ve kept this meal Whole30 by serving it with cauliflower rice. If you have never made cauliflower rice before, it’s so easy! Just process cauliflower florets in a food processor until it’s broken down into rice grain-sized pieces, and then stir fry it on really high heat until it’s warmed through. You can even buy pre chopped cauliflower rice at so many stores now.
Other Crockpot Chicken Recipes:
- Crockpot Chicken Taco Chili
- Crockpot Moroccan Pumpkin Chicken
- Crockpot Mexican Chicken and Rice
- Slow Cooker Chicken Mole
Crockpot Moroccan Chicken
- 1 tablespoon olive oil
- 2 pounds chicken breasts
- salt and pepper to taste
- 1 onion minced
- 3 cloves garlic minced
- 2 teaspoons ginger
- 2 teaspoons cumin
- 1 1/4 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne
- black pepper to taste
- 1 cup chicken stock
- 1/4 cup SunButter
- 1/2 cup dried apricots chopped
- 1 pound carrots peeled, halved
- cilantro to garnish, optional
- dried tart cherries to garnish, optional
- cauliflower rice to serve, optional
- In a large skillet, add olive oil and heat over medium high heat. Add chicken, and allow to brown for about 5-7 minutes, without cooking through. Add chicken to a crockpot.
- In the same skillet, add onions and garlic, and saute for 5-7 minutes until softened. Add the spices, broth, and SunButter, and stir to combine and form a creamy sauce. One the sauce is creamy and heated, pour over the chicken in the crockpot.
- Add the carrots and the apricots to the crockpot, and then slow cook on low for 4 hours.
- Serve the chicken over rice, cauliflower rice, or quinoa, garnished with cilantro and dried cherries.