Slow Cooker Chicken Tagine

Slow cooker chicken tagine brings an incredible international flair to your dinner table. Dates, cinnamon, cumin, and tomatoes make this slow-cooker stew irresistible.

Four bowls of slow cooker chicken tagine, served over couscous with olives, and garnish ed with parsley.

You may want to make this super-simple slow cooker chicken and olive tagine simply for the tantalizing aroma of the sweet and savory spices commingling in your slow cooker. The warm, earthy flavors of the sauce and the briny, bright olive and herb garnish make this an easy-peasy intro to Moroccan cuisine.–Jenny Howard

Do I need a tagine to make tagine?

The meal known as “tagine” is made in a specific Moroccan vessel that is, perhaps confusingly, called a tagine. An unglazed clay pot with a tall, conical lid, a tagine is basically the precursor to the slow cooker. Now, if you want to get cultural about it, you can also call the meal maghrebi in North African culture. But the point is that you don’t necessarily need a tagine, you do need something with a tight-fitting lid. The beauty of a tagine cooker is that the moisture cooked off the dish runs down the sides and back into the food, keeping it from drying out. Just as with a slow cooker. Brilliant, yes? There’s also the notion of the flavor that the clay brings to the finished tagine, but let’s take things one step at a time, shall we?

Slow Cooker Chicken Tagine

  • Quick Glance
  • (1)
  • 20 M
  • 4 H, 20 M
  • Serves 4 to 6
5/5 - 1 reviews
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Special Equipment: Slow cooker

Ingredients

  • For the chicken tagine
  • For serving

Directions

Make the chicken tagine

Preheat your slow cooker to high.

In the bowl of the slow cooker, combine the tomatoes, olive oil, onion, garlic, ginger, cumin, paprika, and cinnamon. Season generously with salt and pepper and give everything a good stir.

Cover and cook for 1 1/2 to 2 hours to let the flavors develop.

Stir in the dates, then cover again and cook for 1 hour more.

Working quickly to avoid losing too much heat, add the chicken to the slow cooker, nudging it into the sauce so that it is completely covered. Cover and cook until the chicken is cooked through, about 1 hour.

To serve

Stir in the olives, cilantro, and parsley. Serve over couscous with warm naan bread on the side, if desired.

Print RecipeBuy the The Healthy Slow Cooker cookbook

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Recipe Testers' Reviews

I love to introduce my kids to international flavors in food and a new variation on chicken is always a good bet. The combination of sweet from the dates and the savory from the olives, onions, herbs, and spices hit the jackpot with my family.

The slow cooker chicken tagine was beautifully tender and I thought it was very smart to add the chicken to the last hour of cooking to allow the sauce to meld in the first 3 hours and to prevent the chicken from being overcooked. It tasted like a dish that had been cooked on the stove all day to produce such exotic but not overpowering flavors. It pairs perfectly over couscous and naan bread on the side.

This recipe for slow cooker chicken tagine is a perfect example of why I adore Moroccan cuisine. Fragrant and savory, yet sweet and tangy at the same time; this dish epitomizes this complex flavor profile that is unique and utterly delicious.

This easy-to-put-together slow cooker dish starts with a tasty tomato sauce flavored with ginger, cumin, paprika and cinnamon, along with garlic and onions; to this fragrant sauce goes naturally sweet pitted dates, chicken, and briny green olives. We really enjoyed this dish and really thought the last-minute addition of parsley and cilantro added a fresh and bright taste and look to the dish! I served this tagine with turmeric pearled couscous and a glass of smooth Chardonnay.

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Comments

  1. My wife and I really liked this very much, but I have a couple of reservations about the process. I was a bit surprised to find a Moroccan tagine recipe that didn’t use preserved lemons, with or without olives. I took the liberty of adding a couple near the end after removing the interior and slicing the peel into strips. At the same time, I also found I had to add a couple of cups of chicken stock because the tagine was much too thick after about three hours. I wonder if medium might be a better heat setting than high. Anyway, all that said, it was quite delicious in the end and I’ll try it again from time to time.

    1. Thanks, Jack. I’m so glad you enjoyed it, and that you took the liberty of adding the preserved lemons. Another reader also tried it with the addition of the lemon and really enjoyed it. Appreciate you taking the time to share your experience.

    1. Yes, Marilynn, they can be left out. A fellow reader recently used rinsed preserved lemon instead of the olives, which was lovely, but you can skip them altogether.

  2. I saw this recipe today on my FB feed and instantly saved it. I typically have all of the ingredients in this recipe on hand. I had a few errands to run and stopped in our local Mexican market for cumin as my jar had only dust in it. We are not green olive fans, so I had to think hard on a substitution. I called my daughter and told her I was making this and was looking for a substitute for the olives. She recently made several jars of preserved lemons and suggested I stop by for a jar. I invited her and her two young boys to join us for dinner as they love this type of food. I followed the recipe, but doubled it as I had to feed 3 adults, a tweenager and a 6 year old. I didn’t have couscous, and did not want to wander into our grocery store (too crowded and chaotic on a Friday), so I made rice instead of the couscous. We rinsed the lemons and chopped them up for a garnish along with fresh parsley and cilantro. I served it with the rice, garlic naan, and a broccoli/apple/carrot slaw with a dressing of white balsamic, honey and poupon mustard. It was a hit with everyone. The boys had second. They both said they loved all of the different flavors so we turned it into a guess that spice, and they were able to name every spice in the dish. I will make this again. Thank you for the inspiration.

    1. Wow, Katherine, that sounds like a truly fantastic meal. I love the suggestion of using the preserved lemon. Thank you so much for taking the time to share your experience with us.

  3. I want so much to try this but carbs to me are like alcohol to an alcoholic.

    Would this be worth having without the dates or should I just cook other things?

    1. Rainey, I think it would still taste good without the dates. They lend some sweetness to the dish and provide more of a balance.

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