Slow-Cooker Chicken Tagine

Tagine is a stew that originated in Morocco and is also found in other areas of Northern Africa. It’s also known as tavas in Cypriot cuisine. Enjoy this easier version of a more traditional tagine recipe with a side salad for a complete meal.

Serves: 4Hands-on: 20 minutesTotal: 4 hours 20 minutesDifficulty: Easy

Serves: 4


  • 1½ Tbsp. sweet paprika
  • 1 tsp. ground cinnamon
  • 1½ Tbsp. ground coriander
  • ½ Tbsp. ground turmeric
  • 2 tsp. ground cardamom
  • 1½ tsp. ground allspice
  • ⅛ tsp. garlic powder
  • ¼ tsp. sea salt
  • ¼ tsp. freshly ground black pepper
  • 1 Tbsp. olive oil
  • 4 skinless, boneless chicken thighs (5 oz. each), halved
  • ½ Tbsp. ground ginger
  • ½ Tbsp. saffron
  • 1 can (14.5 oz.) whole tomatoes
  • ⅓ cup canned chickpeas, thoroughly drained and rinsed
  • 4 cups chicken stock
  • 1 Tbsp. chopped cilantro


  • In a small skillet, toast paprika, cinnamon, coriander, turmeric, cardamom, and allspice until fragrant, about 2 minutes. Set aside and allow to cool.
  • Once cooled, sprinkle spice mixture, along with garlic powder, salt, and pepper on both sides of chicken.
  • In a large skillet, heat oil over medium heat. Add chicken thighs and sear until browned. Add chicken to a 4- to 6-quart slow cooker.
  • Add ginger to skillet. Cook and stir 2 minutes. Remove from heat.
  • Add ginger, saffron, tomatoes, chickpeas, and chicken stock to slow cooker. Cook on high 3–4 hours. Garnish with cilantro and serve.