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Morocco Tacos on a white plate.

Don’t let the long list of ingredients fool you. It’s mostly spices! This recipe takes less than 5 minutes to throw in the crockpot and will take you under 15 minutes to go from crockpot to table. Super easy!

The flavors of Morocco get all wrapped up in a taco with this quick and easy slow cooker meal. The slow cooker is just the tool to make a nice, tender, shredded meat. This slow roasted shredded chicken is zippy and flavorful and topped with a refreshing yogurt based slaw.  It’s a pleasant switcheroo on ye ol’ taco and it is dang tasty too! You gotta love fusion!


2 large boneless-skinless chicken breasts, trimmed of fat
2 tsp paprika
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/2 cup vegetable oil
1 lemon, sliced

For the slaw:
2 cups thinly sliced purple cabbage
2 cups grated carrots (about 4 carrots)
1 tablespoons minced fresh mint leaves
1/4 cup fresh cilantro leaves, chopped
1 lemon, juiced
1/4 cup plain Greek yogurt
salt and pepper

8 Corn tortillas for serving
2 oz plain goat cheese, crumbled
Hot sauce


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

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

3. Serve tacos on tortillas with a heaping pile of shredded chicken, a healthy spoonful of slaw, and a sprinkling of goat cheese. Give it a little shot of your favorite Mexican hot sauce for a nice kick.

***If you are feeling the love, head on over to foodgawker and click the little heart button on my Morocco Tacos. I could really use a trip to Cabo***

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Literally,one of the best recipes I’ve ever come across.


I’ve had so much fun with this recipe! We prefer it with flatbread and dairy doesn’t like me so I use goat yogurt and a little bit of mayo. I’ve used the spice mix with the yogurt, mint and a bit of lemon on chopped Costco chicken for a chicken salad. I’ve made the slaw by itself served with hummus and flat bread or falafals. I bought some marked down ground chicken which I don’t usually use and made Moroccan meatballs. I used the spice mix, lemon juice and salt. I decided it needed a little more umph so I… Read more »

These look similar to my Crockpot chicken tacos.. which are phenomenal! The Crockpot became oddly glamorous to me after I discovered the alchemy it practiced on shredded chicken. I adore mixing cuisines, and this is a recipe after my own heart. I wonder how some dates would fare if you threw them in in the last half hour or so, after shredding, just waiting to be tacoed? I'm definitely trying these!


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