The ultimate healthy comfort food, this Slow Cooker Moroccan Pumpkin Chicken goes together in 15 minutes, and slowly cooks, filling your home with a spicy and inviting aroma. Healthy, clean dinners don’t get easier than this recipe!
I’ve been thinking about this recipe for months. One of my favorite crockpot meals is Against All Grain’s Slow Cooker Moroccan Chicken. It has amazing flavors (almond butter! Just do it!), but I’ve always felt it needed to be a bit more saucy. Rather than adding twice as much almond butter (which would probably be super amazing), I’ve been thinking about subbing pumpkin for her base.
Boy was that a good call. If you don’t like pumpkin, just hang in there with me. This is not a pumpkin-pie-ish recipe. Yes, there’s pumpkin. Yes, cinnamon and ginger (oh heck yes, load those spices up!). But nothing sweet, nothing custardy.
The result is a super flavorful sauce over super moist chunks of chicken. We loved it. We loved it so much, I doubled the recipe the 2nd time we made it.
Even the baby loved it– and it’s difficult to get him to eat chicken. Seriously. I made the kid homemade chicken nuggets the other day. He ate 2 the first day. The next day– he sucked the batter off and threw the chicken! Kids. So difficult to feed!
The best part about this meal? It’s simplicity! It literally takes 10 minutes to get the chicken ready to put in the crock pot. Brown the chicken in olive oil, season with salt and pepper, add to crock pot. Then you saute an onion with TONS of FLAVORFUL spices, throw that in the crockpot with some pumpkin puree and vegetable broth. Then sloooowwww cook. I’ve made it both on the low and high settings of my crockpot- and I have to recommend getting this ready ahead of time and letting it cook on the low setting. It really made a difference.
I served it with cauliflower rice, or “couscous” to keep the Moroccan theme. My new favorite cauliflower rice method. Also quick and easy. Rice cauliflower, saute with olive oil, sea salt and pepper, then just drizzle with lemon juice and add lots of fresh parsley. So refreshing– such a great contrast to the heavy spices in the Slow Cooker Moroccan Pumpkin Chicken.
Pin this recipe. Seriously. Or just make it tonight. You won’t be disappointed!
Tips for Slow Cooker Moroccan Pumpkin Chicken
- Make it Ahead: I love starting crockpot meals on Sunday nights! If you want to make Slow Cooker Moroccan Pumpkin Chicken to come home to on Monday evening, just sauté the chicken (I make sure to cook the chicken through if I am not planning on slow cooking until the next day- just don’t overcook it), the onion and the spices, and add to your slow cooker with the pumpkin and broth. Put the crockpot container in the fridge, and on your lunch break on Monday, pop it on, and then come home to your house smelling heavenly! You can just cook a pot of rice, or you can prep the cauliflower rice the night before, and just sauté and add seasonings when ready to eat.
- For the Family: Xander loves this chicken just the way it is! It’s spicy, but he seems to prefer foods with lots of flavor and spice, so I just gave it to him as is. If you or your family don’t like spicy foods, cut the cayenne in half, or sub paprika.
Nutritional data for Slow Cooker Moroccan Pumpkin Chicken and images courtesy of www.NutritionData.com.
Other Amazing (and Easy!) Slow Cooker Recipes:
- Slow Cooker Moroccan Chicken, by Against All Grain
- Crock Pot Sesame Honey Chicken, by Skinny Taste
- Slow Cooker Red Beans and Rice, by A Pinch of Healthy
- Crock Pot Chicken Taco Chili, by Vitamin Sunshine
- Crock Pot Chicken Sausage Spaghetti Sauce, by Vitamin Sunshine
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