When it comes to comfort food that also happens to transport your taste buds halfway across the world, it’s hard to beat this slow cooker Moroccan chicken stew with harissa. With layers of warm spices, tender chicken, soft root vegetables, sweet dried apricots, and a gentle kick of harissa, this stew feels like a hug in a bowl. It’s inspired by traditional Moroccan chicken tagine dishes, but simplified for the slow cooker so you can enjoy the bold, spiced flavors of Moroccan food with minimal effort. Whether you’re already a fan of tagine recipes or you’re new to Moroccan stew dishes, this one's a keeper.
Slow Cooker Moroccan Chicken Stew with Harissa
Prep Time 20 minutes mins
Cook Time 6 hours hrs
Total Time 6 hours hrs 20 minutes mins
Course Main Course
Cuisine Moroccan, North African
Servings 6 generous portions
Slow Cooker (5 to 6 quarts) This is essential for getting that low-and-slow flavor development. If you don’t have one, you can use a Dutch oven and simmer on low heat for several hours on the stove or in the oven.
Skillet To sear the chicken before slow cooking. Adds flavor, but can be skipped if you're in a hurry.
Chef’s knife and cutting board For prepping your vegetables and meat.
Measuring spoons and cups Precision counts with spices!
Wooden Spoon or Spatula To stir the aromatics and coat the chicken.
For the Chicken
- 2 lbs boneless skinless chicken thighs (or use drumsticks for more traditional flavor)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion finely chopped
- 4 garlic cloves minced
- 3 carrots peeled and cut into thick coins
- 2 small Yukon Gold potatoes cubed
- 1 red bell pepper diced
- 1 can 14 oz diced tomatoes (with juices)
- 1/2 cup dried apricots halved
- 1 can 15 oz chickpeas, drained and rinsed
Spices
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground ginger
- 1/2 teaspoon smoked paprika
Other Ingredients
- 2 tablespoons harissa paste adjust to taste
- 2 cups chicken broth
- Juice of 1 lemon
- 1 tablespoon honey optional, for a touch of sweetness
- Fresh cilantro or parsley chopped (for garnish)
Season and Sear the Chicken
Season the chicken thighs with salt and pepper. In a hot skillet over medium-high heat, add olive oil and brown the chicken for 3-4 minutes per side. This step locks in flavor and adds depth to the stew, but if you're short on time, you can skip it and add the raw chicken directly to the slow cooker.
Build the Base
Layer the chopped onion, garlic, carrots, potatoes, and bell pepper in the bottom of the slow cooker. Scatter the halved dried apricots and chickpeas over the vegetables. Add the seared chicken on top.
Mix the Flavor Bomb
In a bowl, mix the harissa paste, cumin, coriander, cinnamon, turmeric, ginger, smoked paprika, chicken broth, diced tomatoes (with their juices), lemon juice, and honey. Stir well to combine.
Slow Cook to Perfection
Pour the harissa-spice mixture over everything in the slow cooker. Cover and cook on low for 6 hours until the chicken is tender and the flavors have melded beautifully.
Final Touch
Taste the stew and adjust salt or lemon juice as needed. If you'd like it spicier, stir in a little more harissa at the end. Garnish with freshly chopped cilantro or parsley just before serving.
Pairings
This Moroccan chicken stew is rich and flavorful on its own, but it shines even brighter when paired thoughtfully:
- Couscous or Pearl Couscous: A classic base for Moroccan food, it soaks up all the juices and balances the spice.
- Flatbread or Naan: Perfect for scooping up tender bits of chicken and chickpeas.
- Simple cucumber and tomato salad: A refreshing, crunchy contrast to the warm, stewy dish.
- Mint tea: Traditional and soothing, mint tea is a perfect non-alcoholic drink to balance the richness.
- Dry rosé or white wine: These pair beautifully with the warming spices and sweet elements of the stew.
FAQs
1. Can I use chicken breast instead of thighs?
Yes, but chicken thighs are highly recommended for their juiciness and ability to stay tender during long cooking times. If using breast, cut them into large chunks and be careful not to overcook.
2. What if I don’t have harissa?
You can substitute with a mix of smoked paprika, cayenne pepper, and a dash of tomato paste. It won’t have the exact depth of a traditional harissa, but it will still add heat and body.
3. Is this the same as a tagine?
This stew is inspired by chicken tagine recipes and tagine recipes chicken, which are traditionally made in a conical clay pot. The slow cooker mimics the gentle simmering effect of a tagine, making it a great alternative. For a more traditional twist, serve it in a tagine dish.
4. Can I use lamb instead of chicken?
Absolutely. This base works beautifully with lamb. If you're a fan of Moroccan lamb stew or exploring Moroccan lamb recipes, just substitute boneless lamb shoulder or leg and extend the cooking time by 1–2 hours for best results.
5. Can I make this vegetarian?
You can swap the chicken for more chickpeas and add root vegetables like sweet potatoes or butternut squash. This gives you a hearty take on Moroccan chickpea stew, another beloved staple in Moroccan food traditional cuisine.
