Anti Inflammatory Crockpot Moroccan Chicken
Slow-cooked chicken thighs braised in a fragrant blend of turmeric, cumin, coriander, cinnamon, and smoked paprika — this is the kind of deeply spiced, soul-warming dinner that makes the whole house smell incredible. The spice lineup here is genuinely doing double duty: it builds that complex, layered Moroccan flavor while also delivering some of the most well-studied anti-inflammatory ingredients you can cook with. Turmeric and ginger, in particular, are heavy hitters, and they're both present in generous amounts alongside fresh garlic and extra virgin olive oil. Chickpeas and green olives add heartiness and briny contrast, while a final squeeze of lemon brightens everything right before serving. Searing the chicken first in a skillet before it goes into the slow cooker is the move that takes this from good to genuinely great — you get that golden, caramelized skin and a deeply savory fond that gets scraped into the braising liquid. The slow cooker does the rest, coaxing the thighs into fall-off-the-bone tenderness over a few hands-off hours. It serves four and reheats beautifully, making it a smart choice for meal prep or a relaxed weeknight dinner that feels anything but ordinary.
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Learn more →Ingredients
4 servings
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, thinly sliced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 ½ tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes, with juices
- 1 cup low-sodium chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup pitted green olives, halved
- 1 lemon, zested and juiced
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the chicken thighs skin-side down in a single layer (work in batches if needed) and sear undisturbed for 4–5 minutes, until the skin is deep golden brown and releases easily from the pan. Flip and sear the second side for 2 minutes. Transfer the seared thighs to the slow cooker insert.
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