Morocco Tacos (Slow Cooker)

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Don’t let the long list of ingredients fool you. Mainly spices! This recipe comes together in less than 5 minutes in the crockpot and from saucepan to table in less than 15 minutes. Super easy!

This quick and easy slow cooker meal packs all the flavors of Morocco into a taco. A slow cooker is just one tool for creating delicious, tender shredded pork. This slow-roasted shredded chicken is hearty and delicious, topped with a refreshing yogurt salad. This is a delightful switcheroo on ye ol’ taco, and it’s delicious too! You must love fusion!

raw material

2 large boneless skinless chicken breasts, fat removed
2 tsp paprika
1 teaspoon cumin
1/2 teaspoon turmeric
1/2 tsp paprika
1/2 tsp salt
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/2 cup vegetable oil
1 lemon, sliced

For the salad:
2 cups thinly sliced ​​red cabbage
2 cups grated carrots (about 4 carrots)
1 tablespoon chopped fresh mint leaves
1/4 cup fresh cilantro leaves, chopped
1 lemon, juiced
1/4 cup plain Greek yogurt
salt and pepper

8 tortillas
2 ounces plain goat cheese, crumbled
hot sauce


1. Put chicken breast, paprika, cumin, turmeric, chilli, salt, cinnamon, ginger, vegetable oil and lemon slices in a pot slow cooker. Cook on low for about 6 hours, until the chicken shreds easily with a fork.

2. When ready to serve, place the red cabbage, carrots, mint leaves, and cilantro in a small mixing bowl. Squeeze lemon juice over top, add Greek yogurt, and season with salt and pepper. Stir to combine.

3. Serve the tacos on a tortilla with a generous heap of shredded chicken, a spoonful of healthy slaw, and a drizzle of goat cheese. Give it a kick of your favorite chipotle sauce for a kick.

***If you feel love, Go to foodgawker and click my little heart button Moroccan Tacos. I could really take a trip to Cabo***