Keto Slow Cooker Moroccan Chicken + Olives

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    6 h 0 min

  • ready time

    ready time

    6 h 15 min

Keto Slow Cooker Moroccan Chicken + Olives

30 ratings

Slow cooker recipes don’t have to be boring! They can be fun and flavorful like this dish with succulent chicken thighs, green and black olives, carrots and tomatoes! I love how I can literally dump all the ingredients into the slow cooker, mix, walk away and it’s ready by dinnertime! Serve with cauliflower rice.

  • Net Carbs

    3.2 g

  • Fiber

    2.4 g

  • Total Carbs

    5.7 g

  • Protein

    16.4 g

  • Fats

    13.5 g

210 cals

Keto Slow Cooker Moroccan Chicken + Olives

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Cumin Seed

    Cumin Seed

    2 tsp, whole

  • Spices Coriander Seed

    Spices Coriander Seed

    2 tsp

  • Cinnamon

    Cinnamon

    ¼ tsp

  • Kosher Salt

    Kosher Salt

    1 teaspoon

  • Black Pepper

    Black Pepper

    1 tsp

  • Chicken Thigh With Skin

    Chicken Thigh With Skin

    8 medium thigh

  • Diced Tomatoes No Salt Added by Hunt's

    Diced Tomatoes No Salt Added by Hunt's

    14-½ ounce

  • Black Olives

    Black Olives

    10 Greek olive

  • Green Olives

    Green Olives

    3 x 10 medium

  • Carrots

    Carrots

    ½ cup, chopped

Recipe Steps

steps 4

6 h 15 min

  • Step 1

    Mix all spices in the bottom of a slow cooker.
    Step 1
  • Step 2

    Add in chicken and toss together with spices.
    Step 2
  • Step 3

    Add in can of tomatoes, olives and chopped carrot. Cook on HIGH for 6 hours.
    Step 3
  • Step 4

    Shred chicken and serve over cauliflower rice with some juices!
    Step 4

Comments 29

  • Ladyboss8

    Ladyboss8 5 months ago

    Didn’t like the flavor profile

    • FortuitousCauliflower761685

      FortuitousCauliflower761685 a year ago

      Not a huge fan of this one.

      • StupendousKale991632

        StupendousKale991632 3 years ago

        Doesn't need the olives too salty.

        • SplendidArugula516445

          SplendidArugula516445 3 years ago

          I made this on top of the stove. I used powders because I didn’t have seeds. I also through in some mushrooms. This recipe is incredibly delicious and easy!!

          • Bill mike

            Bill mike 3 years ago

            Where did you learn grammar?

        • Gsela

          Gsela 3 years ago

          Wasn’t exactly my favorite. We found the cinnamon tomato mixture too intense and unpleasant.

          • Wrightm

            Wrightm 4 years ago

            Currently making this and 10 Black Olives does not equal 5.29 oz. I have small olives and about 30 equals less than 4 oz... However, the green Olives 12 do weigh 107g... maybe the amounts are reversed..so I have a ton of black olives and 12 green olives

            • kristalprindt3f82

              kristalprindt3f82 3 years ago

              Very, very precisely. 😀

            • Bill mike

              Bill mike 3 years ago

              How do you manage to get through your day?

          • Keto Kathy

            Keto Kathy 4 years ago

            In the picture of what is in the slow cooker for spices there appears to be 4 different ones. Is there supposed to be curry in this recipe, too? If not what is the other spice.

            • Elana

              Elana 4 years ago

              Coriander, cinnamon, cumin, black pepper, & kosher salt

          • Mike

            Mike 4 years ago

            Where on earth are you finding 2 oz chicken thighs? 8 chicken thighs is way more than the 17 oz listed here. Also, use crushed cumin seeds, not whole, unless you like spitting them out later. I don't. I also turned this into a soup. Pulled the chicken bones out and shredded it. Then put in 6 cups of cauliflower rice.

            • Keto Kathy

              Keto Kathy 4 years ago

              Me too, Mike. Usually meat without other proteins are about 4 oz. After skinning and deboning I just used 4 oz over the cauliflower rice. I, also, wondered about the weight of the olives compared to the number. It seemed wrong. Oh, I, also used large thighs as that is what I had on hand.

          • Little Buttercup

            Little Buttercup 4 years ago

            Followed the recipe but made it in the Instant Pot: Sautéed the thighs 4 at a time in avocado oil, 3 min per side. Poured out the fat, and layered the thighs, tomatoes, carrots, and olives on top. Added about a cup of water. set a small covered pot on top of that filled with frozen cauliflower rice. High Pressure for 15 minutes. Chicken was falling off the bone tender and the cauliflower rice was a little too tender. Rest of the veggies were fine. Will cut the time or the pressure next time. Very flavorful dish. Served it with the Avocado Cucumber Salad from this site. Nice match. Company liked the real as did Hubs. 😉👍

            • debdee

              debdee 3 years ago

              👍

            • tmames21cc40

              tmames21cc40 3 years ago

              Thanks!! Just bought an instant pot and appreciate your recipe modifications you suggested. I substituted cauliflower florets and reduced time to 12 minutes. All veggies were fine and meat very tender. My husband and I really liked the flavor. I will definitely use this recipe again. I agree The Avocado Cucumber Salad from this site went well with this recipe.

          • Jesus is mine

            Jesus is mine 4 years ago

            Isn’t this a lot of cholesterol?? On the print recipe page it showed 57.0 mg

            • Drkphoenix

              Drkphoenix 4 years ago

              Do you drain the olives? Or just dump the juices in as well?

              • Jackie

                Jackie 4 years ago

                I find that many of the recipes are for large families. There are only two in our family. Even making 1/2 the recipe can be interesting . I have had to freeze some of the left-overs.

                • Loraj

                  Loraj 4 years ago

                  The recipe is scalable. Just press - for less servings and + for more.

              • MellieV

                MellieV 4 years ago

                This recipe was delicious! I used kalamata olives.

                • MJ

                  MJ 4 years ago

                  This is absolutely delicious. I put it in the crock pot on low overnight. I thought the recipe called for too much olives but it really doesn't. I'll trim a bit of fat off the chicken legs next time though. There's just too much floating on top.

                  • Channa

                    Channa 5 years ago

                    Delicious

                    • LauraC

                      LauraC 5 years ago

                      Are the green olives the ones in brine like the ones with pimentos or all natural like black canned olives?

                      • Annie M

                        Annie M 5 years ago

                        Love this recipe - even my 3 yr old ate it up

                        • Onnajurney

                          Onnajurney 5 years ago

                          This was so easy and absolutely delicious!

                          • Kisita

                            Kisita 5 years ago

                            Yummy!

                            • ghpowers

                              ghpowers 5 years ago

                              This is the first receipe I've tried and loved it! I substituted Tumeric and Curry for the Coriander and skipped the carrots. Will have leftovers for lunch at the office tomorrow!

                              • Jesus is mine

                                Jesus is mine 4 years ago

                                Wow that sounds delicious