If you’re just visiting my blog for the first time you may not know that I was born in Morocco so its only fitting that I share this amazing Moroccan Lemon Chicken Slow Cooker Recipe. I like to make this in the morning and then by the time I get home its perfect. You can enjoy over basmati rice or couscous.

Moroccan Lemon Chicken Slow Cooker Recipe

Prep Time: 30 minutes

Cook Time: 6 hours



  • Package of Skinless Chicken Thighs
  • 1 fresh grated ginger
  • 2 cloves chopped garlic
  • 1 small yellow onion chopped
  • 1 large Russell Potato cubed
  • 1 cup fresh peas or frozen
  • 2 Carrots cubed or small bag of Baby Carrots
  • 1/4 cup Olive Oil
  • Juice of 1 large Lemon
  • 2 tsp Salt (I prefer Himalayan Pink Salt for its mineral content, read more about the benefits here.)
  • 1 tsp Paprika
  • 1/2 tsp Cinammon
  • 1/4 tsp Black Pepper
  • 1/4 tsp Tumeric
  • 1/4 tsp Cumin
  • dash of Cayenne according to spice preference
  • 1 cup of Chicken or Vegetable stock (I like Trader Joe's Vegetable Stock)
  • 2 preserved lemons diced small
  • 2 cups large green olives sliced or diced
  • 1/4 cup fresh chopped cilantro
  • 1/4 cup fresh chopped parsley


  1. In a large bowl add the chicken, spices, lemon juice, oil and marinate in the fridge for several hours or overnight.
  2. Take out the crock pot insert and add the potato's to the bottom, then the carrots, and top with the chicken.
  3. Then add the onions, broth and set the crock pot on low heat for 6-7 hours (never lift the lid).
  4. 30 minutes before its finished you can start your rice or couscous
  5. 10 minutes before the rice is finished and once the chicken is tender, add the Olives, Peas, Preserved Lemons, and Fresh Herbs.
  6. Let simmer with the top open for an additional 10 minutes. You can give a little taste and add more salt or lemon juice if needed.

I found these adorable small Tagines at Home Goods I like to use as serving dishes and they were only $5.00. What a score to complete the perfect Moroccan Lemon Chicken!



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