Crockpot Moroccan Chicken and Chickpeas with Yemeni spices

This Recipe took a few trial and errors until I accidentally marinated the whole dish overnight and discovered the flavorful secret to this Middle Eastern dish. Soft and juicy chicken thighs, with chickpeas, tomatoes, onions, a hint of garlic, and Yemeni seasoning all come together in a flavorful and comforting stew. This Moroccan chicken recipe is a make ahead dish that is perfect for Sunday lunch for my family because my toddlers love it and the prep is all done ahead of time!

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Crockpot Moroccan Chicken

Crockpot Moroccan chicken and chick peas

marilynpeight
This flavorful middle eastern dish is perfect for you if you love to try new food in the slow cooker!
4 from 2 votes
Prep Time 20 minutes
Cook Time 6 hours
Course Main Course
Cuisine Mediterranean
Servings 8

Ingredients
  

  • 8 large chicken thighs bone in
  • 1 cup presoaked chickpeas (garbanzo beans) or canned chickpeas *see note.
  • 2 tablespoons Yemeni spice blend
  • 3 garlic cloves minced
  • 1 cup chunked onion
  • 1 large tomato cubed
  • 2 1/2 cups chicken broth
  • 3 tablespoons tomato paste
  • 1 teaspoon salt
  • few dashes ground black pepper

Instructions
 

  • Place presoaked chickpeas in the bottom of a 4-7 quart slow cooker or crock pot insert with a lid. If your slow cooker/ crockpot does not have a removeable insert you can place all the ingredients into a large gallon bag (you really do not want to risk placing the heating element of your crockpot into the refrigerator). Place chicken thighs on top of the garbanzo beans and then sprinkle one tablespoon of Yemeni seasoning onto the chicken thighs. Add tomato chunks, onion and garlic, then sprinkle a few dashes of ground black pepper on top.
  • In a separate bowl, whisk the chicken broth and tomato paste together, then whisk in salt and the remainder of the Yemeni seasoning. Pour the broth mixture over the chickpeas, chicken and veggies then refrigerate in the gallon bag or in the crock with a lid for 4 hours to overnight, to allow the chicken and chickpeas to marinade.
  • Once the chicken and vegetable dish is finished marinating, place all in the slow cooker/crockpot and cook for 6-8 hours on low. If needed you can cook the Moroccan chicken and chickpeas on high for 4-6 hours, or until the chicken falls off of the bone and the chickpeas are soft. Serve over rice or cous cous.

Notes

You can also used canned garbanzo beans (chickpeas) in this recipe, and don’t need to presoak the canned chickpeas. 
Additional notes and step by step photos below. 
Keyword Moroccan chicken, chickpeas, crockpot, Yemeni spices
Tried this recipe?Let us know how it was!

Suggestion: Serve this Moroccan chicken stew over Savory Moroccan Couscous or over cooked rice. For the full, authentic Middle Eastern experience, try adding Iraqi Naan Bread to your meal!

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Step 1: Place presoaked chickpeas in the bottom of a 4-7 quart slow cooker or crock pot insert with a lid. If your slow cooker/ crockpot does not have a removeable insert you can place all the ingredients into a large gallon bag (you really do not want to risk placing the heating element of your crockpot into the refrigerator). Place chicken thighs on top of the garbanzo beans and then sprinkle one tablespoon of Yemeni seasoning onto the chicken thighs. Add tomato chunks, onion and garlic, then sprinkle a few dashes of ground black pepper on top.

Which Crockpot size is best for this Moroccan chicken recipe?

I would say a 6-7 quart crockpot is the best size for the amount this Moroccan chicken recipe makes. I used my 7 quart crockpot for this recipe, but you could also halve the recipe and use a 3-4 quart. Cooking times may vary with crockpot strength and size.

Step 2: In a separate bowl, whisk the chicken broth and tomato paste together, then whisk in salt and the remainder of the Yemeni seasoning. Pour the broth mixture over the chickpeas, chicken and veggies then refrigerate in the gallon bag or in the crock with a lid for 4 hours to overnight, to allow the chicken and chickpeas to marinade.

What happens if you forget to stir the tomato paste into the broth before pouring it over the chicken?

I forgot to stir the tomato paste into the broth so I stirred it in around the chicken before cooking it, this works in a pinch.

Step 3: Once the chicken and vegetable dish is finished marinating, place all in the slow cooker/crockpot and cook for 6-8 hours on low. If needed you can cook the Moroccan chicken and chickpeas on high for 4-6 hours, or until the chicken falls off of the bone and the chickpeas are soft. Serve over rice or cous cous.

Tips for making and serving this Moroccan Chicken:

A Bonus for me with this Moroccan chicken is that my toddlers love it. My one year old can handle this meal very well because everything is soft. Be sure to remove any bones or cartilage before serving this chicken to toddlers.

Notes* If using canned chick peas you can skip the presoaking step. I had the best success with soaking my dry chickpeas for 24 hours and then marinating them overnight with the chicken thighs. I found soaking them for only 12 hours left them a bit crunchy, so feel free to soak away if you like them nice and soft, or not if you prefer them a little firmer.

If you prefer you can skim the excess fat from the stew before serving.

Searing tip for better color on the chicken:

If you wish to give the chicken a little more color, you can sear it in a skillet with a little olive oil. This crisps up the chicken skin nicely and gives it a nice seared look.

Let me know of any questions or comments below! Feel free to pin for later and leave a rating in the recipe card

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2 thoughts on “Crockpot Moroccan Chicken and Chickpeas with Yemeni spices”

  1. Pingback: Iraqi Naan Bread – This Mom Cooks

  2. 3 stars
    I cooked 8 chicken thighs, so I doubled all other ingredients. The chicken was very moist but it could’ve used more salt. It made a lot of broth that I ate over couscous and then rice once the chicken was gone. I used 1 can of chickpeas. It took 6 hours to cook.

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