Moroccan Chicken – Slow Cooker


¾ teaspoon ground turmeric
½ teaspoon ground cardamom
1 teaspoon cinnamon
¾ teaspoon ground ginger
2 teaspoons sea salt
¾ teaspoon black pepper
4 garlic cloves, minced
1 ½ tablespoons extra virgin olive oil
8 skinless chicken thighs, bone-in
1 red onion, thinly sliced
2 sweet potatoes, peeled and cubed
¾ cup organic chicken or veggie broth
1 cup golden raisins Cooked quinoa, brown rice, or cauliflower rice
Chopped or sliced almonds


1. Combine the first 8 ingredients (through olive oil) together in a bowl, whisk well to combine.
2. Rub mixture thoroughly into each of the chicken thighs. Get your hands dirty!
3. Scatter the onions over the bottom of the slow cooker, then place the chicken thighs evenly over them. Distribute diced sweet potatoes and golden raisins over the chicken. Pour the chicken broth around the edges of the slow cooker.
4. Cover and cook on the lowest setting for 6 hours, until the chicken is tender and cooked through and the raisins are plump. 5. Serve over your favorite grain or cauliflower rice/ side, sprinkled with almonds.

Recipe by: Heartbeet Kitchen


We use the slowcooker year round. Why? It turns basic ingredients into flavor rich, comforting meals. This dish is super simple and utilizes items many have on hand! Note: it is only grain-free & paleo if using a non-grain side, like cauliflower rice. Make ahead tip: Have a side ready, pop this in the slow cooker early in the day and you’ll have dinner waiting. Lasts in the fridge for 4-5 days and freezes beautifully.