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Slow Cooker Moroccan Chicken Thighs and Sweet Potatoes

A comforting, one-pot weeknight dinner that brings the warmth of North African flavors to your table. Tender chicken thighs simmer in a fragrant tomato-chili sauce with sweet potatoes, olives, and a kiss of cinnamon and cumin. Easy prep, hands-off cooking, and leftovers that taste even better the next day.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs
  • 2 medium sweet potatoes
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup chicken broth
  • 3 tablespoons olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon red pepper flakes
  • 1 cup chopped onion
  • 2 cloves garlic
  • 1/2 cup green olives, pitted
  • 1 handful fresh cilantro or parsley
  • to taste salt and pepper

Instructions
 

  • Pat the chicken thighs dry and rub with a pinch of salt, pepper, and a light dusting of cumin and paprika for an extra layer of flavor. This step helps create a flavorful crust on the thighs as they brown, even though they’ll finish cooking in the slow cooker.
  • In a skillet over medium heat, warm 1–2 tablespoons of olive oil. Sear the chicken thighs skin-side down for 3–4 minutes until the skin turns a rich golden brown. Flip and sear the other side for 1–2 minutes. Transfer the thighs to the slow cooker.
  • In the same skillet, add the remaining oil then sauté the onions until translucent, about 3–4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Stir in the diced tomatoes, chicken broth, cumin, coriander, paprika, cinnamon, turmeric, and red pepper flakes. Bring to a light simmer, scraping up any browned bits from the pan to deepen the sauce.
  • Slice the sweet potatoes into roughly 1-inch chunks. Layer them around and on top of the chicken in the slow cooker. Pour the tomato-spice sauce over everything, and scatter the olives on top.
  • Cover and cook on low for 6–7 hours, or on high for 3–4 hours, until the chicken is tender and the sweet potatoes are easily pierced with a fork.
  • Check the seasoning and adjust with salt and pepper to taste. Just before serving, stir in chopped cilantro or parsley for a bright finish.
  • Serve hot, spooning the saucy potatoes and chicken onto bowls. A squeeze of lemon or a dollop of yogurt can add a fresh contrast if you like.