Crockpot Moroccan Chicken {Whole30}
Throughout the Whole30, I’ve been trying to make one meat-based crockpot meal a week. I did BBQ pulled pork, chocolate chili and now this Moroccan chicken! When you’re essentially eating meat and veggies from breakfast, lunch and dinner, it’s really nice to have a big batch around. I often even use it with my eggs in the morning or stuffing it sweet potatoes or spaghetti squash.
As you can see, my batch came out more like pulled chicken than individual chicken thighs. But other than the inability to get a decent photo of this dish for the life of me, I certainly didn’t mind! Even though I bought cheap chicken thighs at H-Mart, the chicken was super tender and the sauce an awesomely flavorful combination of savory and sweet. I would definitely make this again!
Crockpot Moroccan Chicken
From Paleo Fondue
Ingredients:
- 1 14 oz can of Tomato Sauce
- ⅓ cup of Apricot Jam (no sugar added, try to find one with just apricot!)
- Juice of 1 small Lemon
- 1 teaspoon of Cumin
- 1 teaspoon of ground Ginger
- 1 teaspoon of ground Cinnamon
- 1 teaspoon of Salt
- ½ teaspoon of Sweet Paprika
- 4 lbs of Chicken Thighs (I used boneless skinless)
- 1 large or 2 small Yellow Onions, diced
- 3 Garlic Cloves, minced
- 1 Tablespoon of Fresh Grated Ginger
- ⅓ cup of Almond Butter
- 1-2 cups of Water
- 2-3 Tablespoons of Cooking Fat (coconut oil, ghee, or olive oil)
Instructions
Make sure to allow yourself 30-45 minutes prep time in the morning!
- Combine the tomato sauce, apricot, almond butter, lemon juice, cumin, ground ginger, salt, cinnamon and paprika and 1 cup of water in a small bowl and mix well.
- Heat a frying pan to medium high and add 2 tablespoons of cooking fat.
- Pat dry the chicken and add to the pan. Cook about 3-4 minutes on each side.
- Transfer the chicken into the crock pot.
- Add the onions, garlic, and grated ginger to the pan and cook until barely translucent, adding more cooking fat if necessary. Transfer to the crock pot.
- Pour the sauce into the crock pot. Add more water if needed to barely cover the meat.
- Cover and cook on low for at least 6 hours (I cooked for 8). If the sauce has become thinner than you would like, ladle out as much as possible and simmer in a small sauce pan until it is cooked down to your desired thinness.
Serves 6-8
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I made this last night for my first Whole30 dinner and absolutely loved it! I served it with a side of cauliflower “rice”. Next time I am making a double batch and freezing it prior to the crockpot stage.
I’m so glad you loved it! I did too… and need to make it again soon! Good luck with your Whole30, you’re halfway there!
Hi! Do you mind sharing what brand apricot jam you used? I’ve been looking for one and can’t seem to find any without added sugars (I’m on a Whole30). Thanks!
Gosh, I wish I remembered! It was something I found at my local corner mart. Check an organic food mart perhaps? Sweetened with fruit juice is OK just so long as there is no type of sugar on the ingredient list (you probably already know that though!)
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