How to Make Slow Cooker Moroccan Chicken with Apricots
Step #1: Combine the Moroccan spices, flour, salt, and pepper in a large bowl. Add the chicken and toss to coat. This week is packed with work and blog-related tasks, but this slow-cooked apricot chicken makes dinner effortless. Infused with flavorful Moroccan spices and sweet apricots, it’s the perfect dish to let simmer all day while you focus on everything else. Step #2: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken and brown on both sides, about 4 minutes total. Remove and place in the slow cooker. Add another tablespoon of oil to the pan and repeat with the remaining chicken. Step #3: Heat the final tablespoon of oil in the skillet and add the chopped onion. Sauté until just soft, about two or three minutes. Transfer to the slow cooker. Step #4: Add the bay leaf, chicken broth, chickpeas, and apricots to the slow cooker. Cook on high for 4 hours or low for 6 to 8 hours. Remove the bay leaf, taste the sauce, and add additional salt and pepper as needed. Step #5: Serve garnished with almond slices. To reheat, thaw it in the fridge overnight if frozen, then warm it on the stovetop over medium heat or in the microwave until heated through. Add a splash of chicken broth if the sauce thickens too much during reheating.
