Slow Cooker Tagine-Inspired Chicken

This Slow Cooker Tagine-Inspired Chicken is perfectly bright and is sure to add excitement to your dinner table!

If you are not familiar, Chicken Tagine is a traditional traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It’s deliciously bright and something I highly recommend trying!

With those bright flavors in mind, it inspired this delicious slow cooker chicken. But, instead of preserved lemons, I did a mix of orange and lemon zest and juice! I cannot get enough of these bright flavors.

Slow Cooker Tagine-Inspired Chicken Ingredients:

• Yellow Onion
• Garlic
• Ginger
• Turmeric
• Paprika
• Cumin
• Ground Coriander
• Low-Sodium Chicken Broth
• Tomato Paste
• Salt and Pepper
• Chicken Breasts
• Lemon Zest
• Orange Zest
• Fresh Lemon Juice
• Fresh Orange Juice
• Cilantro
• Pitted Green Olives
• Shelled Pistachios
• Cauliflower Rice or Jasmine Rice

Slow Cooker Tagine-Inspired Chicken step-by-step: slow cooker method

Step One: Start the Sauce and Chicken

In the bottom of a slow cooker, add the sliced onion, garlic, ginger, turmeric, paprika, cumin, coriander, chicken broth, tomato paste, salt, and pepper. Mix to combine. Nestle in the chicken breasts, cover and cook on low for 6 to 8 hours, or on high for 4 hours.

Step Two: Shred the Chicken

Once the cook time is complete, transfer the chicken breasts to a cutting board, allow to cool slightly, and shred with two forks. Return the chicken back to the cooking liquid and toss to combine. Add in the lemon and orange zest and juice, cilantro, and olives. Stir to combine.

Step Three: Serve and Enjoy!

To serve, scoop cooked cauliflower rice or jasmine rice into bowls and ladle the sauce over the top. Garnish with chopped pistachios and extra cilantro if desired.

Recipe FAQs:

for more chicken recipes:

Slow Cooker Thai Red Curry Chicken and Veggies

Crockpot Chicken Tikka Masala

Instant Pot Beer-Braised Chicken Tacos

4.52 from 25 votes

Slow Cooker Tagine-Inspired Chicken

Dietary: Whole30, Gluten Free, Dairy-Free, Paleo

Instant Pot Time: 40 Minutes

Total: 6 hours hrs

Servings: 4

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Ingredients 

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For the Chicken:

• ▢ 1 large yellow onion halved and thinly sliced
• ▢ 4 garlic cloves minced
• ▢ 1 tablespoon grated fresh ginger
• ▢ 1 ½ teaspoon turmeric
• ▢ 1 ½ teaspoon paprika
• ▢ 1 ½ teaspoon cumin
• ▢ 1 ½ teaspoon ground coriander
• ▢ 2 cups low-sodium chicken broth
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons kosher salt
• ▢ 1 teaspoon freshly ground black pepper
• ▢ 2 lb. chicken breasts
• ▢ 2 teaspoons lemon zest
• ▢ 2 teaspoons orange zest
• ▢ 2 tablespoons fresh lemon juice
• ▢ 2 tablespoons fresh orange juice
• ▢ ½ cup chopped cilantro plus more for serving
• ▢ ½ cup drained and roughly torn pitted green olives

For Serving:

• ▢ ¼ cup chopped shelled pistachios
• ▢ Cooked cauliflower rice or jasmine rice

Instructions 

SLOW COOKER INSTRUCTIONS:

• In the bottom of a slow cooker, add the sliced onion, garlic, ginger, turmeric, paprika, cumin, coriander, chicken broth, tomato paste, salt, and pepper. Mix to combine. Nestle in the chicken breasts, cover and cook on low for 6 to 8 hours, or on high for 4 hours.
• Once the cook time is complete, transfer the chicken breasts to a cutting board, allow to cool slightly, and shred with two forks. Return the chicken back to the cooking liquid and toss to combine. Add in the lemon and orange zest and juice, cilantro, and olives. Stir to combine.
• To serve, scoop cooked cauliflower rice or jasmine rice into bowls and ladle the chicken tagine mixture over top. Garnish with chopped pistachios and extra cilantro if desired.

INSTANT POT INSTRUCTIONS:

• In the Instant Pot, add the sliced onion, garlic, ginger, turmeric, paprika, cumin, coriander, chicken broth, tomato paste, salt, and pepper. Mix to combine. Nestle in the chicken breasts, place the lid back on the top, lock, and turn the vent to “sealed.” Using the manual setting, set the cook time to 20 minutes.
• Once the cook time is complete, allow the pressure to naturally release for about 10 minutes. Turn the vent to “venting” to release the rest of the steam, and open the lid. Transfer the chicken breasts to a cutting board, allow to cool slightly, and shred with two forks. Return the chicken back to the cooking liquid and toss to combine. Add in the lemon and orange zest and juice, cilantro, and olives. Stir to combine.
• To serve, scoop cooked cauliflower rice or jasmine rice into bowls and ladle the chicken tagine mixture over top. Garnish with chopped pistachios and extra cilantro if desired.

Notes

Freezer Tips:

• The shredded meat in this recipe freezes well. To freeze, let the meat cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer. 
• To thaw, transfer the meat to the refrigerator and let it thaw overnight. 
• For reheating, warm the meat in a skillet over medium heat on the stove, adding a splash of water or broth to keep it moist. 
• Alternatively, you can reheat this in the microwave in short intervals, stirring in between to ensure even heating.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Alex Snodgrass

Servings: 4

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Photography by Eat Love Eats.