Crockpot Moroccan Chicken and Rice
This crockpot Moroccan chicken and rice is my shortcut version of a North African dish with easy-to-find ingredients. Chicken slow cook in a warm blend of spices then it gets tucked into saffron rice with golden raisins. Pile on toasted almonds, pine nuts, and pomegranate seeds, and dinner’s done. It’s naturally gluten-free and dairy-free too!
Ingredients & Notes
- Chicken thighs - They hold up over hours in the crockpot and soak up every bit of that spice rub. The chicken was honestly the biggest surprise for me when testing. It was so flavorful!
- Spices - you'll need cumin, coriander, paprika, turmeric, ginger, cinnamon, and salt.
- Saffron is the reason this tastes like more than “spiced chicken.” Bloom a pinch in warm water and stir it in at the end. That’s what gives the rice its golden color and flavor!
- Golden raisins and pomegranate seeds - These bring the sweetness and the pop of color that make this dish.
- White rice - you'll need 6 cups cooked. I always opt for microwaveable rice since it can cook in a matter of minutes. Feel free to use dry rice but you'll want to put it in a few hours early.
- Sliced almonds and pine nuts - They toast fast, so stir constantly until golden.
How to Make Crockpot Moroccan Chicken
Tips
- Bloom the saffron a few minutes before the chicken is done so it’s ready to go.
- The raisins get 15 minutes on HIGH with the saffron, just long enough to plump up.
- I held mine on “keep warm” for 30 minutes before serving, and the rice was still great.
- Add a dollop of labneh on top for something cool against the warm spices. Leave it off to keep this dairy-free.
Check out these recipes for more crockpot meals
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Recipe
Crockpot Moroccan Chicken and Rice
Crockpot Moroccan chicken and rice with spiced chicken thighs, saffron, golden raisins, and pomegranate. A shortcut weeknight dinner, naturally gluten-free.
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Servings: 12 servings
Calories: 681kcal
Equipment
- 1 crockpot
Ingredients
- 3 lbs chicken thighs
- 3 tablespoon olive oil
- 2 teaspoon cumin
- 2 teaspoon coriander
- 2 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon ginger
- 1 teaspoon sea salt
- ½ teaspoon cinnamon
- 1 onion - diced
- 1 bell pepper - diced
- 2 cups chicken broth - low-sodium
- Pinch saffron threads
- ¼ cup warm water
- ½ cup golden raisins
- 6 cups white rice - cooked, 3 microwaveable pouches
- ¼ cup sliced almonds
- ¼ cup pine nuts
- ½ cup pomegranate seeds
- 3 tablespoon fresh parsley - chopped
- Labneh - for serving (optional)
Instructions
- In a large bowl, toss the chicken thighs with the olive oil, cumin, coriander, paprika, turmeric, ginger, sea salt, and cinnamon until evenly coated.3 lbs chicken thighs, 3 Tbsp olive oil, 2 tsp cumin, 2 tsp coriander, 2 tsp paprika, 1 tsp turmeric, 1 tsp ginger, 1 tsp sea salt, ½ tsp cinnamon
- Add the onion and bell pepper to the bottom of the crockpot. Nestle the chicken on top in an even layer and pour the chicken broth over it. Cover and cook on LOW for 3 - 5 hours or on HIGH for 1½ - 2½ hours.1 onion, 1 bell pepper, 2 cups chicken broth
- A few minutes before the chicken is done, add the saffron threads to the warm water and let them bloom.Pinch saffron threads, ¼ cup warm water
- Transfer the chicken to a plate. Add the saffron water and golden raisins to the crockpot, cover, and cook on HIGH for 15 minutes.½ cup golden raisins
- Meanwhile, heat the rice according to package directions.6 cups white rice
- Stir the cooked rice into the crockpot until well combined. Place the chicken on top, cover, and set to “keep warm” until ready to serve (up to 30 minutes).
- While the rice warms, toast the almonds and pine nuts in a dry skillet over medium heat, stirring constantly, until golden, about 3–4 minutes.¼ cup sliced almonds, ¼ cup pine nuts
- Top with the toasted nuts, pomegranate seeds, and parsley. Serve in bowls with a dollop of labneh, if desired.½ cup pomegranate seeds, 3 Tbsp fresh parsley, Labneh
Nutrition
Calories: 681kcal | Carbohydrates: 83g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 434mg | Potassium: 474mg | Fiber: 3g | Sugar: 5g | Vitamin A: 207IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 2mg
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