This is chicken with a lot goin’ on! Flavors come at you from all directions in this Moroccan-inspired dish, which is traditionally slow-cooked in a heavy clay pot called a tagine. In my kitchen, I throw all the ingredients in my slow cooker and let it do the work. Slow cooker chicken tagine has never tasted better with bright hints of lemon, sweet prunes, and the kick of capers and green olives!
- 2½-3 pounds boneless, skinless chicken thighs
- 2 cloves garlic, minced
- 1 tsp chopped fresh thyme
- 1 tsp chopped fresh oregano
- 1 tsp sea salt
- Freshly ground black pepper to taste
- 1 lemon, thinly sliced
- 1/3 cup white wine
- 1 cup chicken broth
- ½ cup pitted, dried prunes, coarsely chopped
- ½ cup pitted, green olives, coarsely chopped
- 2 TBSP capers
- Place the chicken thighs in a slow cooker.
- Sprinkle the garlic, thyme, oregano, sea salt, and pepper over the chicken.
- Place the lemon slices on and around the chicken.
- Add the white wine, chicken broth, prunes, olives, and capers.
- Cook the chicken on low for 5-6 hours or on high for 3-4 hours.
- Serve the chicken with a spoonful of the juices and lots of the prunes, olives, and capers.