Slow Cooker Moroccan Chicken and Rice

Slow Cooker Moroccan Chicken and Rice

Slow Cooker Moroccan Chicken and Rice

Servings: 6
Preparation Time: 4 hours in a slow cooker


  • 1 tablespoon coconut oil, melted
  • 1 onion, diced
  • 6–8 boneless chicken thighs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground paprika
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon fresh cilantro, minced
  • 1/2 teaspoon ground chili powder
  • 2 cloves fresh garlic, minced
  • 1 cup golden raisins
  • 1/2 cup green olives, chopped
  • 1 lemon, sliced into strips
  • 1/2 cup chicken broth* (or water)
  • 2 cups cooked rice


In a slow cooker, add coconut oil and onions. Place the chicken thighs on top of the onions and sprinkle with salt, pepper, turmeric, paprika, cinnamon, cilantro, and chili powder. Top with garlic, raisins, olives, and lemon. Pour chicken broth (or water) on top of everything. Cook on high for 4 hours.

Serve over cooked rice.

*Follow this link for a chicken broth recipe.

Courtney from Weir, Kansas, won $50 for this recipe and photo! Submit your recipes and photos here for a chance to win $50!

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