An overhead image of the Slow Cooker Moroccan Chicken Soup recipe. The soup is in a white bowl and it's filled with shredded chicken, zucchini, squash, quinoa

Slow Cooker Moroccan Chicken Soup

This recipe is 2 Freestyle points per serving, 1 cup.
4 from 1 vote
Print Pin
Course: Soup
Cuisine: Indian
Keyword: Slow Cooker Moroccan Chicken Soup
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 servings
Calories: 317kcal
Author: Dash of Herbs


  • 1 Tablespoon olive oil
  • 1 medium onion chopped
  • 1 pound boneless chicken breasts
  • 1 teaspoon cumin
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground red pepper
  • 3 cups butternut squash peeled and cubed
  • 2 Tablespoons tomato paste
  • 4 cups low-sodium chicken broth
  • 1/3 cup quinoa uncooked
  • 1 teaspoon salt
  • 1 medium zucchini quartered
  • 1 medium squash quartered


  • Add the chicken breasts to an olive oil sprayed slow cooker.  Sprinkle with salt and the other spices.  Add the remaining ingredients and stir to combine.  Cover and cook for 6-8 hours on low.
  • When the slow cooker is finished cooking, take the chicken breasts out and shred them.  Add them back to the slow cooker and serve immediately.
Tried this recipe?Mention @dashofherbs or tag #dashofherbsrecipes!


Calories: 317kcal | Carbohydrates: 34g | Protein: 23g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 536mg | Potassium: 1213mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20955IU | Vitamin C: 49.3mg | Calcium: 127mg | Iron: 3.2mg