Keto Crock Pot Chicken Tagine w Rice

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  • prep time

    prep time

    10 min

  • cook time

    cook time

    4 h 0 min

  • ready time

    ready time

    4 h 10 min

Keto Crock Pot Chicken Tagine w Rice

This eastern-inspired dish takes the classic flavorings of chicken tagine and alters it to a convenient crock pot recipe. No special cooking vessels needed here! Tender chicken thighs are flavored with a myriad of warm, cozy spices. It’s topped with salty green olives and mild eggplant. Included is a side of saffron cauliflower rice, perfect for pairing with the chicken.

Jessica L.

  • Net Carbs

    4.5 g

  • Fiber

    5.2 g

  • Total Carbs

    9.8 g

  • Protein

    43.2 g

  • Fats

    30.1 g

480 cals

Keto Crock Pot Chicken Tagine w Rice

#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

  • Chicken Thigh, Skin Removed Before Cooking

    Chicken Thigh, Skin Removed Before Cooking

    10 ounce

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Ginger, Ground

    Ginger, Ground

    ¼ teaspoon

  • Garlic, Powder

    Garlic, Powder

    ¼ teaspoon

  • Paprika

    Paprika

    ¼ teaspoon

  • Cinnamon

    Cinnamon

    ⅛ teaspoon

  • Onion Powder

    Onion Powder

    ¼ teaspoon

  • Herbs Dried Bay Leaves by Melissa's

    Herbs Dried Bay Leaves by Melissa's

    ¼ gram

  • Eggplant, Raw

    Eggplant, Raw

    3 ounce

  • Green Olives

    Green Olives

    1-½ ounce

  • Unsalted Butter

    Unsalted Butter

    1-½ tablespoon

  • Chicken Broth

    Chicken Broth

    ¼ cup

  • Cauliflower Rice

    Cauliflower Rice

    2 cup

  • Salt

    Salt

    ⅛ teaspoon

  • Black Pepper, Ground

    Black Pepper, Ground

    ⅛ teaspoon

  • Saffron

    Saffron

    ¼ teaspoon

  • Unsalted Butter

    Unsalted Butter

    1-½ tablespoon

Recipe Steps

steps 6

4 h 10 min

  • Step 1

    Prepare your crock pot by laying down your chicken thighs in the base. If needed, cut the thighs into halves. Sprinkle the first amounts of salt and pepper, the ginger, garlic, paprika, cinnamon, and onion powder over the chicken. Place 1 bay leaf on the chicken as well.
    Step 1
  • Step 2

    Chop the eggplant and green olives, and arrange them over the chicken. Cut the butter into 6+ pieces and place them on top. Finally, pour the chicken broth into the crock pot.
    Step 2
  • Step 3

    Cook the crock pot on high heat for 4 hours. When done, you can easily break the chicken thighs into manageable pieces with a spoon.
    Step 3
  • Step 4

    During the end of cooking, or made a day ahead to reheat later, make the cauliflower rice. Toss the cauliflower rice with the remaining spices in a large pan over medium-high heat. Cook until the cauliflower naturally releases liquid, evaporates, and then turns lightly golden brown.
    Step 4
  • Step 5

    Turn the stove heat to low and stir the remaining butter into the rice. Stir until all the rice is coated in butter.
    Step 5
  • Step 6

    Serve about 3 ½ oz saffron cauliflower rice with each serving of chicken tagine. You may also garnish with cilantro at your discretion.
    Step 6

Comments 1

  • Mlee1008

    Mlee1008 3 years ago

    My whole family l9ved this recipe, but my son did add a few additional seasonings (he does it with everything).