Slow-Cooker Moroccan Chicken

Gluten Free
Dairy Free
Health score
7%
Slow-Cooker Moroccan Chicken
330 min.
4
180kcal

Suggestions


Welcome to a culinary journey that transports you straight to the vibrant streets of Morocco with our Slow-Cooker Moroccan Chicken! This delightful dish is not only a feast for the senses but also caters to those with dietary restrictions, being both gluten-free and dairy-free. Imagine tender, juicy chicken drumsticks infused with a medley of aromatic spices and the sweet tang of pineapple, all simmered to perfection in your slow cooker.

With just a few simple ingredients, you can create a meal that is bursting with flavor and sure to impress your family and friends. The combination of garlic, lemon juice, and marjoram brings a refreshing brightness, while the crushed red pepper adds a subtle kick that elevates the dish to new heights. As the chicken cooks, it absorbs all the delicious flavors, resulting in a succulent main course that pairs beautifully with your favorite side dishes.

Perfect for lunch or dinner, this recipe is designed to be hassle-free, allowing you to set it and forget it while you go about your day. In just over five hours, you’ll have a mouthwatering meal ready to serve, complete with a rich sauce that you can drizzle over the chicken for an extra burst of flavor. Garnished with pimiento-stuffed olives and fresh parsley, this dish is as visually appealing as it is delicious. Get ready to savor the exotic tastes of Morocco right in your own home!

Ingredients

  • 1.5 pounds chicken thighs skinless
  • ounces dole pineapple tidbits undrained canned
  • cup onion chopped
  • cloves garlic finely chopped
  • tablespoons juice of lemon 
  • teaspoon salt 
  • teaspoon marjoram dried
  • 0.8 teaspoon pepper red crushed
  • 0.3 teaspoon turmeric 
  • tablespoon cornstarch 
  • tablespoon water cold
  • 0.3 cup pimientos sliced
  • tablespoon parsley fresh chopped

Equipment

  • slotted spoon
  • slow cooker

Directions

  1. Place chicken in 5- to 6-quart slow cooker.
  2. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
  3. Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  4. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
  5. Remove fat from sauce.
  6. Mix cornstarch and water; stir into sauce.
  7. Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
  8. Pour sauce over chicken.
  9. Sprinkle with parsley.

Nutrition Facts

Calories180kcal
Protein43.55%
Fat19.99%
Carbs36.46%

Properties

Glycemic Index
34.75
Glycemic Load
1.19
Inflammation Score
-8
Nutrition Score
12.587826189787%

Flavonoids

Eriodictyol
0.37mg
Hesperetin
1.09mg
Naringenin
0.1mg
Apigenin
2.16mg
Luteolin
0.02mg
Isorhamnetin
2mg
Kaempferol
0.28mg
Myricetin
0.19mg
Quercetin
8.18mg

Nutrients percent of daily need

Calories:180.27kcal
9.01%
Fat:4.02g
6.18%
Saturated Fat:0.97g
6.08%
Carbohydrates:16.49g
5.5%
Net Carbohydrates:14.53g
5.28%
Sugar:10.42g
11.58%
Cholesterol:88.79mg
29.6%
Sodium:703.55mg
30.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:19.7g
39.4%
Vitamin C:25.52mg
30.93%
Selenium:21.43µg
30.62%
Vitamin B3:5.5mg
27.51%
Vitamin B6:0.52mg
25.83%
Vitamin K:21.64µg
20.61%
Phosphorus:197.98mg
19.8%
Zinc:2.3mg
15.34%
Vitamin B2:0.22mg
13.15%
Potassium:418.95mg
11.97%
Vitamin B5:1.16mg
11.62%
Vitamin B1:0.17mg
11.43%
Vitamin A:567.48IU
11.35%
Magnesium:36.39mg
9.1%
Vitamin B12:0.53µg
8.88%
Copper:0.16mg
8.08%
Fiber:1.97g
7.86%
Iron:1.4mg
7.76%
Manganese:0.13mg
6.35%
Folate:18.51µg
4.63%
Calcium:36mg
3.6%
Vitamin E:0.47mg
3.1%