Slow Cooker Chicken and Chick Pea Tagine

Published March 20, 2018. Updated July 31, 2019

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This Slow Cooker Chicken and Chick Pea Tagine is packed with those earthy and sweetly spiced Moroccan flavors and it will leave you craving more. It’s amazingly filling and packed with protein. I recommend serving it over basmati rice or couscous to complete the dish.

Slow Cooker Chicken and Chick Pea Tagine

How to Make Chicken Tagine

Generaly chicken tagine is cooked low and slow in a tagine (a clay, ceramic, or cast iron cone shape vessel) over the stovetop or in an oven. Here I opted for a slow cooker because I imagine it cooks similarly and how many of us own a tagine? A pot on the stovetop would work as well but I love the simplicity of the slow cooker.

So to start you simply saute an onion and carrot in a skillet until tender. Then you add in garlic and plenty of those Moroccan spices and saute those just shortly.

Following that you’ll pour in some tomatoes and chicken broth, then pour that whole mixture into the slow cooker along with chicken and chick peas. Then cover and let the slow cooker work it’s magic. And last you finish the dish with fresh lemon and herbs.

Slow Cooker Chicken and Chick Pea Tagine

I know that list of ingredients can seem long, daunting and just unnecessary. Much of it is just spices you likely already have then the rest I’ve picked out the optional ingredients so you can trim the list down if you’d like.

If you wanted you could even skip the step of dicing up the chicken (cook about an hour longer than listed) and just shred it at the end and toss it back into the mixture. Well trimmed boneless skinless chicken thighs could also be used here as well.

Slow Cooker Chicken and Chick Pea Tagine

If you like Moroccan food then this is a must-have recipe. It’s just one of those classics.

Chicken dinners can be boring but this one is anything but. It’s a fun recipe to get a taste of the globe no matter where you live. What I’m saying is it’s definitely no burger and fries but isn’t it fun to try new flavors and recipes??

Slow Cooker Chicken and Chick Pea Tagine

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Slow Cooker Chicken and Chick Pea Tagine
4.86 from 7 votes

Slow Cooker Chicken and Chick Pea Tagine

A deliciously flavorful chicken and chick pea tagine that's cooked in a slow cooker versus the traditional tagine. It's a healthy dinner that's packed with protein. If you like Moroccan food it's a must-try recipe! 
Servings: 5
Prep20 minutes
Cook4 hours
Ready in: 4 hours 20 minutes



  • Heat olive oil in a large skillet over medium heat. Add in onion and carrot and saute 6 minutes.
  • Add in garlic, coriander, cumin, ginger, turmeric, cinnamon, and cayenne pepper and saute 30 seconds longer.
  • Stir in chicken broth, tomatoes and apricots and season with salt and pepper to taste.
  • Pour mixture into a slow cooker, add in chicken and chick peas and toss mixture.
  • Cover and cook on low heat 3 1/2 - 4 hours until chicken is cooked through.
  • Stir in lemon juice, cilantro and parsley. Serve warm over rice or couscous.
  • Recipe source: inspired by NYT and Genius Kitchen
Nutrition Facts
Slow Cooker Chicken and Chick Pea Tagine
Amount Per Serving
Calories 328 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 87mg29%
Sodium 521mg23%
Potassium 968mg28%
Carbohydrates 23g8%
Fiber 5g21%
Sugar 7g8%
Protein 34g68%
Vitamin A 2835IU57%
Vitamin C 17.5mg21%
Calcium 86mg9%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Magda

    Have you tried this recipe in an instant pot? I’m kicking myself for getting rid of my slow cooker because I can’t figure out how to do it properly in an instant pot

  • Carla

    Hi there! Is it possible to just toss all the ingredients into the slower cooker instead of cooking the carrot and the onion on a pan first?

    Also, do you think I could cook quinoa in this as well? Thought it might taste good if I poured the quinoa in during the last 10-15 minutes so it could absorb all the spices.

    • Jaclyn

      Jaclyn Bell

      The onion will likely end up a bit crunchy if not pre cooked a little while in a skillet first. And it should be fine to add quinoa.

      • Carla

        Great to know! thank you so much!! :) Looking forward to trying this recipe today!

  • Sarah

    Really liked this! I ended up adding several more carrots and just the whole bag of the diced apricots. I thought it was just a tiny bit runny so I added just a little bit of cornstarch at the end. But overall I thought it was very flavorful — I don’t like things too spicy. I think it’s also really good leftover.

  • elaine porter

    This is gorgeous but would double up the quantity for 5 people

  • Clayton

    This was really good. As my baseline, I doubled the recipe so I could cook more chicken, but I nearly quadrupled the amount of chick peas, tomatoes, broth, and spices. I was low on coriander so substituted garam masala to make up the difference. I added a lot more carrots, too, and also put in some red and green pepper.

    One thing I found was that this turned out a bit runny and had a bit of a weaker spice taste than I like. In the future I might add some tomato paste and see what that does. I added some more cumin/masala/salt/pepper after the slow cooking, which ended up being too much.

    To cut the spice, I stumbled across some coconut-flavoured Liberty brand Greek yogurt at the store. A little dollop into each bowl has turned my mistake into a miracle. I will add this yogurt every time because it makes this recipe DAMN GOOD.

    Thanks for sharing. I plan on making this one a lot. Clean bulker’s dream.