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Crock-Pot Chicken Marrakesh

Sara loves to prepare home-cooked meals for herself and her husband. When she's extra busy, she puts her Crock-Pot to good use.

Chicken Marrakesh served over riced  cauliflower

Chicken Marrakesh served over riced cauliflower

Slow Cooker Chicken Marrakesh

Packed full of spices and wholesome ingredients, this dish is healthy and low in calories. Its delightful flavor is derived from a blend of spices, including garam masala. You can usually find garam masala at Asian markets; however, if your local market doesn't carry it, you can order it on Amazon or do a simple Google search for instructions on how to mix your own.

My suggestion is to do some of the prep work, such as trimming the chicken and chopping vegetables, the night before. Then, in the morning, all you have to do is layer all of the ingredients into the Crock-Pot before heading off to work. When you arrive home in the evening, your house will smell divine, and dinner will be ready.

The sweet potatoes will be tender, the chicken will be falling apart, and your mouth will be watering. All you need is a side dish to round out your meal. The first time I made this dish, I served it with Moroccan mashed potatoes (scroll down for the recipe). Basmati or jasmine rice is also a nice complement to this stew-like dish, and I have even served it over riced cauliflower (pictured above), which adds a nice crunch.

Chicken Marrakesh in the slow cooker, before cooking.

Chicken Marrakesh in the slow cooker, before cooking.

Cook Time

Prep timeCook timeReady inYields

15 min

8 hours

8 hours 15 min

6 servings

Ingredients

  • 2 cloves garlic, minced
  • 1 large onion, chopped
  • 2 large sweet potatoes, peeled and cubed
  • 3 large carrots, peeled and chopped
  • 2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into one-inch pieces
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (14.5 oz.) can chickpeas (garbanzo beans)
  • 2 tablespoons dried parsely
  • 1 tablespoon garam masala
  • 1 tablespoon turmeric
  • 1 tablespoon cumin
  • 1 teaspoon ground cayenne pepper
  • 1/2 teaspoon crushed red pepper flakes, (optional)
  • fresh ground black pepper, to taste
Sauce ingredients

Sauce ingredients

Instructions

  1. In a large bowl, mix together the tomatoes, garlic, and spices.
  2. Pour half the mixture into the bottom of the Crock-Pot. Add chicken, chickpeas, carrots, sweet potatoes, and onions. Pour the remaining tomato mixture on top.
  3. Put the lid on the slow cooker and turn the appliance on the low setting. Cook for 7 to 8 hours, or until the sweet potatoes are tender.

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Helpful Hints

  • If you prefer to use a stock pot rather than a slow cooker, you may want to saute the garlic, sweet potatoes, and carrots in a little bit of olive oil first.
  • Since this cooks for so long, you can also use chicken breasts (or thighs, if you prefer) with the bone in. With about an hour of cook time remaining, remove the chicken, debone it, and add the chicken back to the pot.
  • If you can't find it locally, you can order garam masala on Amazon. Supermarkets don't generally carry it, but many Asian markets do. It's an Indian spice mix.
  • If you have it, I recommend using fresh parsley rather than dried. If using fresh, stir it in just prior to serving.
  • Serve this dish over riced cauliflower, your favorite rice, or a side of Moroccan mashed potatoes (see recipe below).
  • Flatbread is also a tasty way to sop up the sauce from this aromatic chicken stew.
Chicken Marrakesh, hot and ready to serve

Chicken Marrakesh, hot and ready to serve

If you love mashed potatoes but want to change them up a bit, try this recipe. It calls for only a couple of minor changes, plus the addition of some spices.

Moroccan Mashed Potatoes

Prep time 10 minutes - Total time 30 minutes

Ingredients (for 6 servings)

  • 3 large baking potatoes, peeled and cubed
  • 1 shallot, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • Ground black pepper, to taste
  • Olive oil (at least 2 tablespoons)
  • 1/4 cup milk
  • 1/2 teaspoon cayenne pepper (optional)

Instructions

  1. Put potatoes into a stock pot, and add enough water to cover them. Bring to a boil. Reduce heat to medium and cook for about 15 minutes, or until potatoes are fork-tender.
  2. While potatoes are boiling, heat a few drops of olive oil in a small skillet over medium heat. Saute shallots until translucent. Set aside.
  3. Drain potatoes, and mash them. Add spices, shallot, and about 2 tablespoons of olive oil. Heat milk for 1 minute in microwave. With a mixer on low setting, beat potatoes until smooth. Add the microwaved milk, and beat until well blended. If desired, add more oil.

© 2017 Sara Krentz