Slow Cooker Moroccan Chicken Soup

Slow Cooker Moroccan Chicken Soup brings together the warm rich spices of Morocco into a hearty, healthy soup packed with protein. This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices.

SLOW COOKER MOROCCAN CHICKEN SOUP

When the cold winter months set in I always turn to warm soups.

This Slow Cooker Moroccan Chicken Soup is one that will fill you up and keep you feeling warm and cozy.

It mixes together hearty chicken, chickpeas, lentils and squash with warm, rich spices. It just makes you feel so good and satisfied. Cumin, coriander, paprika, cinnamon, cayenne pepper and harissa paste simmer all day infusing the chicken thighs with flavor.

Let me tell you, the flavors are out of this world! There is just something so good about moroccan food.

Another nice thing about this meal is that it requires minimal preparation. You dice up the some of the ingredients, put everything in your crock pot and let it do the work while you go about your day. If you’re looking for chicken dinners this one is for you. At the end of a busy day there is nothing like a warm meal waiting for you.

We love to rotate slow cooker recipes. We especially like this Slow Cooker Moroccan Chicken Soup, Slow Cooker Green Chili Chicken Soup, Crockpot Chicken Enchilada Soup and this Slow Cooker White Chicken Chili Soup.

Recipe Ingredients

• Chicken Thighs:  used boneless, skinless chicken thighs for this recipe. I find them easier to work with in the crockpot and the darker meat gets more tender. You can honestly use any chicken you like from bone-in thighs to chicken breast to chicken tenderloins. 
• Garlic Cloves and Onions: Garlic and onion add a lot of extra flavor to the soup. You of course do not have to add them but it helps with flavor. 
• Vegetables: I added diced red bell pepper and diced tomatoes into this soup. I find both were great compliments to the spices and the red lentils. 
• Butternut Squash: I love adding cubed butternut squash to my soups when it is in season. If it isn’t in season you can leave it out or try sweet potato. 
• Red Lentils: I love adding red lentils to soup for protein and they add nice texture. 
• Chickpeas: Chickpeas are added into this soup. You can leave them out if you don’t want them or use white beans in place of them. 
• Broth: You can use vegetable broth, chicken broth or chicken stock in this soup. You also can make your own homemade chicken broth with this recipe.
• Spices: The spice mixture is my favorite in this moroccan chickpea stew. It uses cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper and crushed red pepper. If you don’t like the spice you can leave out the last two. 
• Harissa Paste: This is an optional ingredients if you can find it. I love the rich spice and moroccan flavors it adds to the soup but it isn’t necessary. 

How to Make Moroccan Chicken Soup in the Crockpot:

Step 1. Add Ingredients to the Slow Cooker: Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well. Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again. 

Step 2. Place the Chicken in the Crockpot: Place the boneless chicken thighs on top of the vegetable mixture. 

Step 3. Add Chicken Broth: Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours. 

Step 4. Serve Warm: Serve warm with Greek yogurt, fresh cilantro and parsley and crushed red pepper flakes.

Ways to Modify this Moroccan Soup:

• Bean: You can change up the garbanzo beans by adding in white beans or black beans instead.
• Vegetables: I enjoy extra vegetables in this soup like cauliflower, jalapeños for spice, potatoes, bell peppers or sweet potatoes.
• Meat: Other protein options you could use are ground turkey or chicken, sausage, ground pork, ground beef or even some crispy bacon.  You also could leave the meat out all-together! If you use ground meat make sure to brown it first before adding it to the slow cooker.
• Citrus: A squeeze of lemon juice or lemon zest adds a nice balance of acidity to the recipe.
• Fruit: You could add dried fruit to the crockpot for the last half hour of cooking. Try golden raisins, raisins, dried apricots or dried prunes.
• Spices: You can add chili powder, garam masala, curry powder, Italian seasoning, or dried dill.
• Grain: Sometimes I like to add a grain to my soups. You can try brown rice, white rice or quinoa. 

Recipe FAQ

What to Serve with this Moroccan Chicken Soup:

• I love serving a salad with this soup. Some favorites are this Lemon Arugula Salad, Mediterranean Bean Salad, Easy Lebanese Salad or this Mediterranean Lentil Salad.
• Vegetable side dishes are also a nice idea with this meal. A few I like are these Mediterranean Roasted Vegetables, Air Fryer Eggplant, Air Fryer Zucchini Chips or Turmeric Roasted Cauliflower.
• Grains also pair nicely on the side. Try serving alongside quinoa, brown rice or white rice or this Lemon Pearl Couscous.
• If you are a fan of potatoes try serving these Air Fryer French Fries, Spicy Lebanese Potatoes, Lemon Cilantro Potatoes or these Gouda Potatoes.
• When you serve this soup make sure you add garnishes to the table.

Other Soup Recipes to Try:

Lentil soups are both healthy and filling. Try one of these delicious recipes!

• MOROCCAN CARROT RED LENTIL SOUP
• MOROCCAN RED LENTIL SOUP
• LEBANESE LENTIL SOUP
• EASY SAUSAGE GNOCCHI SOUP
• CHICKEN LENTIL SOUP
• COPYCAT OLIVE GARDEN GNOCCHI SOUP
• LEMON LENTIL SOUP

Slow Cooker Moroccan Chicken Soup

Slow Cooker Moroccan Chicken Chickpea Soup brings together the warm rich spices of Morocco into a hearty, healthy soup packed with protein. This soup brings together red lentils that are simmered in vegetable broth along with tender chicken thighs, chickpeas, vegetables and rich spices.

4.38 from 16 votes

Print Pin Rate

Course: Soup

Cuisine: moroccan

Keyword: chicken, crockpot, dinner, dinner recipe, healthy, mediterranean diet, red pepper soup, slow cooker, soup

Prep Time: 20 minutes minutes

Cook Time: 6 hours hours

Total Time: 6 hours hours 20 minutes minutes

Servings: 6

6

Author: Julia

Ingredients

• ▢ 1 pound chicken thighs, boneless, skinless
• ▢ 4 garlic cloves, minced
• ▢ 1/2 of a sweet onion, chopped
• ▢ 1 medium red bell pepper, seeds removed, diced {about 1 cup}
• ▢ 1 large carrot, peeled and chopped {about 1 cup}
• ▢ 1 small butternut squash, peeled and cut into small cubes
• ▢ 1 cup red lentils, rinsed until water runs clear
• ▢ 1- 15 ounce can of chickpeas, drained and rinsed
• ▢ 1- 15 ounce can of diced tomatoes,
• ▢ 1- 15 ounce can of tomato sauce
• ▢ 3 cups vegetable broth, low sodium
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon turmeric
• ▢ 1 1/2 teaspoon coriander
• ▢ 1/2 teaspoon paprika
• ▢ 1/4 teaspoon cinnamon
• ▢ 1/4 teaspoon cayenne red pepper {optional}
• ▢ 1/4 teaspoon crushed red pepper {optional}
• ▢ 2 teaspoons harissa paste {optional}
• ▢ 1/2 teaspoon salt
• ▢ 1/8 teaspoon black pepper

Garnishes::

• ▢ Freshly chopped parsley
• ▢ Freshly chopped mint
• ▢ Freshly chopped cilantro
• ▢ Greek yogurt
• ▢ Lemon wedges
• ▢ Crushed red pepper

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Instructions

• Place the garlic, onions, carrots, bell pepper, butternut squash, red lentils, chickpeas, diced tomatoes and tomato sauce in the bottom of the slow cooker and stir well.
• Add the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper and stir again.
• Place the chicken thighs on top of the vegetable mixture.
• Pour the chicken broth over everything, cover and cook on low for 6-8 hours or high for 3-4 hours.
• Remove chicken and shred and return to the slow cooker. Mix well.
• Serve warm with Greek yogurt, cilantro and parsley and crushed red pepper flakes.

Notes

• To help the flavors develop start by heating a large skillet over medium high heat. Heat 2 Tablespoons olive oil and add the onion and garlic along with the cumin, turmeric, coriander, paprika, cinnamon, cayenne pepper, crushed red pepper, harissa paste, salt and pepper.
• Sauté until the onion is soft and the spices are fragrant. At this point add the onion mixture into the slow cooker and add the remaining ingredients from there. 
• You can modify the vegetables in this recipe to you liking. If you don't love butternut squash feel free to leave it out. The soup will just be more broth and less hearty. If you want you can add things like zucchini, celery, chunks of potato or a different color bell pepper. 
• I used chickpeas in this recipe but you can also use a different bean, like white beans. 
• You can play with the spices to your liking. I like my soup rich with flavor and spice. Feel free to leave out the crushed red pepper, harissa paste and the cayenne pepper if you want less spice. 

Nutrition

Serving: 11/4 cups