Apricot Chicken Slow Cooker Chickpea Tagine
Tagines rely on slow, gentle braising to meld rich spices with sweet and savory elements. In this slow cooker adaptation, dried apricots soften and release their fruitiness into the seasoned broth, while yellow onions melt into the background to build a rich base around lean chicken breast and hearty chickpeas.
Why this one works
- Requires minimal prep with a straightforward assemble-and-cook process.
- Dried apricots plump up during cooking, balancing warm aromatic spices with subtle sweetness.
- Chickpeas provide hearty texture alongside tender braised chicken.
- The slow cooker keeps chicken breasts moist in a fragrant, seasoned broth.
What you’ll need
- 1.5 lbs (680g) skinless chicken breast Submerging the breasts in the cooking liquid helps maintain moisture over a 6-hour low cook.
- 1 can (400g) chickpeas, drained Rinsing and draining removes canning liquid so the seasoned broth stays balanced.
- 1 cup (150g) dried apricots, halved Halving the fruit helps them rehydrate evenly and distribute throughout the tagine.
- 2 cups (480ml) low-sodium chicken broth Provides the simmering base without adding excess salt alongside the spice blend.
- 1 tablespoon (15g) ras el hanout spice blend This complex North African spice mix brings warmth, earthiness, and floral notes in one measure.
- 1 medium (150g) yellow onion, diced Evenly dicing ensures the onion softens fully into the surrounding sauce during braising.
TRY THIS NEXT: If these flavors sound good to you, Apple Dijon Chicken Slow Cooker Chickpea Stew is a natural one to save for next time.
What to have nearby
- Slow cooker
- Cutting board and chef's knife
- Can opener and colander
Step-by-step instructions
Everything goes directly into the slow cooker basin in layers, allowing the chicken to braise gently beneath the aromatics and broth over a steady six-hour low setting.
- 1Step 1
Place chicken, chickpeas, apricots, and onion into the slow cooker.
- 2Step 2
Sprinkle with ras el hanout and pour broth over the mixture.
- 3Step 3
Cover and cook on low for 6 hours.
- 4Step 4
Stir gently to combine sauce and serve warm.
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A few things worth knowing
- Distribute the ras el hanout evenly across the ingredients before pouring in the liquid to disperse the spice evenly.
- Keep the slow cooker lid securely closed throughout the cooking time to maintain steady braising heat.
- Stir gently at the end of cooking so the softened apricots and chickpeas stay intact while combining the sauce.
Ways to make it your own
- Garnish with freshly chopped cilantro or flat-leaf parsley just before serving for a pop of color.
- Finish each bowl with toasted sliced almonds for added crunch.
Serving suggestions
Ladle the warm tagine and its fragrant cooking broth over a bed of steamed couscous, cooked basmati rice, or alongside warm crusty bread to catch every drop of the spiced sauce.
Storage & reheating
Transfer any leftover chicken and chickpea mixture to an airtight container and refrigerate once cooled. Reheat gently on the stovetop or in the microwave until warmed through.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
Can I cook this on the high setting instead of low?+
The recipe specifies cooking on low for 6 hours, which provides the gentle heat needed to keep skinless chicken breasts tender.
Should the chicken be cut before cooking?+
Place the whole chicken breasts into the slow cooker as directed; they will become tender enough to slice or portion easily after cooking.
With its balance of dried fruit, earthy spices, and lean protein, this slow cooker meal delivers rich tagine-style flavors with everyday convenience.
Apricot Chicken Slow Cooker Chickpea Tagine
Tender chicken breasts simmer slowly with dried apricots, chickpeas, and warm ras el hanout spice blend in a savory broth for a fragrant, hands-off meal.
Ingredients
- 1.5 lbs (680g) skinless chicken breast
- 1 can (400g) chickpeas, drained
- 1 cup (150g) dried apricots, halved
- 2 cups (480ml) low-sodium chicken broth
- 1 tablespoon (15g) ras el hanout spice blend
- 1 medium (150g) yellow onion, diced
Instructions
- Place chicken, chickpeas, apricots, and onion into the slow cooker.
- Sprinkle with ras el hanout and pour broth over the mixture.
- Cover and cook on low for 6 hours.
- Stir gently to combine sauce and serve warm.
Nutrition
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