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Slow-Cooker Moroccan Chicken

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By Betty Crocker Kitchens
Updated Aug 11, 2010
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Serve your family with this savory chicken recipe with flavors of pineapple, marjoram, garlic and lemon juice – a hearty slow cooked dinner.

Slow-Cooker Moroccan Chicken

  • Prep Time 15 min
  • Total 5 hr 30 min
  • Servings 4
  • Ingredients 13
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Ingredients

  • 8 chicken drumsticks (about 1 1/2 pounds), skin removed
  • 1 can (8 ounces) pineapple tidbits or chunks in juice, undrained
  • 1 large onion, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 2 tablespoons lemon juice
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram leaves
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon ground turmeric
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup sliced pimiento-stuffed olives
  • 1 tablespoon chopped fresh parsley

Instructions

  • Step 
    1
    Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
  • Step 
    2
    Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
  • Step 
    3
    Remove fat from sauce. Mix cornstarch and water; stir into sauce.
  • Step 
    4
    Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
  • Step 
    5
    Pour sauce over chicken. Sprinkle with parsley.

Nutrition

210 Calories
6g Total Fat
26g Protein
15g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
210
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
100mg
Sodium
960mg
Total Carbohydrate
15g
Dietary Fiber
2g
Protein
26g
% Daily Value*:
Iron
16%
16%
Exchanges:
1 Fruit; 4 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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