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Slow-Cooker Moroccan Chicken
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Prep Time:
15 minutes
Total Time:
5 hours 30 minutes
Delicious slow-cooked chicken with pineapple, marjoram, garlic, and lemon for a flavorful family meal.
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:
  • Add the chicken to a 5- to 6-quart slow cooker. Combine pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper, and turmeric, then pour over the chicken.
  • Cook the chicken on low heat for 4 to 5 hours until the juices run clear when the thickest part is cut. Use a slotted spoon to transfer the chicken to a serving dish and keep it warm by covering it.
  • Skim off fat from sauce, then stir in cornstarch mixed with water.
  • Simmer uncovered for 15 minutes on high heat until the sauce thickens, then gently fold in the olives.
  • Drizzle the sauce over the chicken and garnish with a sprinkle of fresh parsley.

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