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A plate with a serving of crockpot moroccan chicken, carrots, and cauliflower rice.
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4.75 from 8 votes

Crockpot Moroccan Chicken

This healthy Whole30 Crockpot chicken recipe is loaded with Moroccan spices, sweet apricots, and a creamy SunButter sauce. Serve this with cauliflower rice for a complete meal.
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Main Course
Cuisine: Moroccan
Servings: 6
Calories: 340kcal


  • 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.



Calories: 340kcal | Carbohydrates: 21g | Protein: 36g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 772mg | Potassium: 1021mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13090IU | Vitamin C: 8.4mg | Calcium: 65mg | Iron: 2.1mg