Last night we had three sports events on our plate. Cross-country, tennis, and soccer. Did I mention this is just for one kid? The other kids’ activities haven’t even started yet. I ate my dinner from a portable Crockpot on the soccer field sidelines, frantically readjusting the sun umbrella clipped onto my chair every 45 seconds, as it was somehow both way too sunny to sit naked to the elements and way too windy to try.
While I can’t actually help you (or myself, apparently) with the raw conditions of field dining, I can help you with delicious, elevated dinners for very busy people (™?). This slow cooker Moroccan-spiced chicken with apricots, served over date-dotted, lemon-scented couscous? Yes, yes, yes, this one counts.
Why you’ll love this: It takes so little time to prep and make, but it tastes like a million bucks. Except it was actually like, $9 to make and feeds a family of 4.
How it’s done: Layer your aromatics in the bottom of a slow cooker, throw the chicken on top, scatter apricots over, and it’ll take it from here. Finish by steaming some couscous, throwing in a few chopped dates and a little lemon zest, and ladling brothy, spiced chicken over everything.
We don’t overcook our chicken. Say it with me, all together now! We don’t overcook our chicken. I promise you don’t have to, either, even with a slow cooker. We cook these chicken thighs about 1 1/2 hours on high, or 3 hours on low. Ideally, you’ll want to check around the 1-hour (high) mark and the 3-hour (low) mark, but you can set it at the longer time and just forget it. Totally fine.
This recipe is: naturally dairy-free. It’s also paleo and gluten-free, if you replace the couscous with something also paleo and gluten-free.
Customize it: Ooh, I love toppings, and this one welcomes garnish. I spooned a little harissa-spiked yogurt over mine, as well as some toasted, sliced almonds and sliced castelvetrano olives. Delightful.
Crockpot Moroccan-Spiced Chicken with Apricots & Almonds
Ingredients
2 lbs boneless, skinless chicken thighs
1 small red onion, thinly sliced
3 cloves garlic, minced
1 tablespoon tomato paste
Spices:
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
1 teaspoon smoked paprika
½ teaspoon turmeric
½ teaspoon ground ginger
1 teaspoon salt, plus more to taste
½ teaspoon black pepper
½ cup chicken broth
½ cup dried apricots, halved
Couscous with:
lemon zest and
a handful of chopped dates
Garnishes (all optional):
¼ cup toasted, sliced almonds
¼ cup castelvetrano green olives OR kalamata, chopped or sliced
Fresh cilantro or parsley, chopped
Harissa yogurt: mix Greek yogurt + lemon + a little harissa paste
Lemon wedges, for squeezing
Instructions
Layer in the Crockpot: Add onion, garlic, tomato paste, all spices, and broth to the Crockpot. Stir to combine. Nestle chicken thighs on top.
Top with fruit: Scatter apricots over the chicken. Cover.
Cook: Cook on LOW for 3.5-4 low or HIGH for 1-1 1/2 hours, until chicken is cooked through. Check chicken at 3 hour mark for low, one hour on high. Let’s not overcook this chicken! Once cook time is up, test the sauce and add more salt to taste.
Serve: Spoon chicken and sauce over couscous. Top with almonds, fresh herbs, and a dollop of harissa yogurt.