Slow Cooker Moroccan Chicken Sandwich

Name: Slow Cooker Moroccan Chicken Sandwich
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, patted dry; 1 (200 g) medium yellow onion, halved and thinly sliced; 4 (20 g) garlic cloves, minced; 1½ tbsp (12 g) ras el hanout spice blend; 1 (60 g) preserved lemon, rinsed, pith removed, cut into thin strips; ¾ cup (150 g) pitted green olives, halved; 1 cup (240 ml) low-sodium chicken broth; 4 naan bread, warmed; ½ cup (120 ml) plain Greek yogurt; ½ cup (15 g) fresh cilantro leaves, loosely packed, roughly chopped; 1 tbsp (15 ml) fresh lemon juice (optional); kosher salt, to taste; freshly ground black pepper, to taste

From the MyKitchenBank Kitchen

Tender, spiced chicken thighs braised with preserved lemon, olives, and warm ras el hanout spices in the slow cooker, then shredded and served on warm naan with crisp cilantro, caramelized onions, and a cooling yogurt drizzle. The chicken absorbs bright, complex flavors while you work, making this an easy weeknight dinner with Moroccan flair.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 4 sandwiches

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Steps

Before you start

Pat chicken thighs dry with paper towels so they brown properly
Pit the olives if they have pits, or buy pitted ones to save time
Have naan thawed or warm and ready near the end of cooking
Slice the preserved lemon into thin strips and remove any seeds

1
Build the slow cooker base
- Spread the sliced onion across the bottom of your 6-quart slow cooker.
- Scatter the minced garlic over the onion.
- Sprinkle the ras el hanout spice blend over the aromatics and give it a quick stir to distribute evenly.
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Tip: Layering the onion on the bottom prevents the spices from burning on the hot ceramic bottom.
2
Add chicken, lemon, and olives
- Arrange the dried chicken thighs in a single layer on top of the onion mixture.
- Scatter the preserved lemon strips and halved green olives across and around the chicken.
- Pour the chicken broth evenly over everything.
- Season with a pinch of salt and black pepper.
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Tip: Don't completely submerge the chicken—it will cook better if the top quarter sits slightly above the liquid.
3
Cook on low
- Cover the slow cooker and set it to low heat.
- Cook for 8 hours, or until the chicken thighs are very tender and easily shred with a fork.
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Ready when: Chicken shreds easily with a fork; the meat is falling apart but not mushy
Tip: Resist the urge to lift the lid—every peek adds 15–20 minutes to the cooking time.
4
Shred and taste
- Using two forks or tongs, shred the chicken thighs directly in the slow cooker, breaking them into bite-sized pieces.
- Stir the shredded chicken into the cooking liquid, onions, olives, and preserved lemon.
- Taste and adjust seasoning with salt and black pepper, and a squeeze of lemon juice if you'd like extra brightness.
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Ready when: All chicken is shredded and well mixed with the braising liquid
Tip: Leave the slow cooker on warm while you assemble the sandwiches so the filling stays hot.
5
Warm the naanOven 375°F / 190°C
- If your naan is chilled or at room temperature, warm it in a dry skillet over medium heat for about 1 minute per side until it's soft and pliable, or warm it wrapped in foil in a 375°F (190°C) oven for 5 minutes.
- You can also warm it directly over a gas flame for 10–15 seconds per side if you like.
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Ready when: Naan is warm and soft, with light color and no hard edges
Tip: Warm naan is much easier to fold and fill without tearing.
6
Assemble the sandwiches
- Lay a warm naan flat on a plate or cutting board.
- Spread 2 tablespoons of Greek yogurt down the center.
- Using a slotted spoon, pile about ¾ cup of the Moroccan chicken mixture (with olives and lemon) on top of the yogurt.
- Sprinkle generously with fresh cilantro.
- Fold the naan in half over the filling, or roll it into a wrap shape.
- Repeat with the remaining three naan and filling.
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Ready when: All four sandwiches are assembled and ready to eat
Tip: Use a slotted spoon so excess braising liquid doesn't soak the naan and make it soggy.

Good to know

Tips

Preserved lemon is essential to authentic Moroccan flavor—it adds a funky, briny, almost fermented quality that you can't replicate with fresh lemon. Look for it in the international or Middle Eastern aisle, or online.
To caramelize the onions for extra depth, sauté the sliced onion in a dry skillet over medium-high heat for 5 minutes before adding them to the slow cooker.
If your slow cooker runs hot, check the chicken at 7 hours—some models finish 30 minutes to 1 hour earlier than others.
Serve with a cooling drink like mint lemonade or a light beer to complement the warm spices and preserved lemon's tang.

Make ahead

You can cook the chicken filling up to 3 days ahead and store it in an airtight container in the refrigerator. Reheat gently in the slow cooker on warm, or in a saucepan over medium-low heat, stirring occasionally. Warm your naan just before serving.

Storage & reheating

Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if it seems dry. Naan is best served fresh and warm but can be wrapped and refrigerated for 1 day, then warmed in a skillet before serving.

Substitutions

ras el hanout spice blend → 1 tbsp (8 g) ground cumin + ½ tsp (1 g) ground ginger + ½ tsp (1 g) smoked paprika + ¼ tsp (0.5 g) ground cinnamon. This blend approximates ras el hanout's warming spices when the blend isn't on hand.
preserved lemon → Zest of 1 lemon mixed with 1 tbsp (15 g) salt, stirred into the chicken during the last 30 minutes of cooking. Fresh lemon zest and salt provide brightness and tang, though the flavor is sharper and less mellow than preserved lemon.
naan bread → Pita bread, flatbread, or soft flour tortillas, warmed the same way. Any soft flatbread works; naan's slightly sweet, pillowy texture is classic but not essential.
plain Greek yogurt → Plain labneh (strained yogurt), sour cream, or a squeeze of lime juice over the filling. Greek yogurt cools and balances the warm spices; labneh is richer, while lime adds brightness instead.