Slow Cooker Persian Chicken

Slow Cooker Persian Chicken


  • 1/2 cup pomegranate juice
  • 4 tablespoons unsalted butter
  • 2 large yellow onions, thinly sliced
  • 2 tablespoons molasses
  • 4 1/2 cup chicken stock, separated
  • 1 teaspoon ground cinnamon
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 1/4 teaspoon ground allspice
  • Kosher salt
  • Freshly ground black pepper
  • 8 boneless skinless chicken thighs
  • Fresh pomegranate seeds for garnish
  • 2 cups saffron rice


  1. Bring the pomegranate juice to boil in a small sauce pot. Reduce to a simmer and cook, stirring occasionally, until it has reduced by 1/2.
  2. Meanwhile melt the butter in a large skillet set over medium heat. Add the onion and cook, stirring often, until translucent, about 5 minutes. Stir in the pomegranate juice reduction and molasses. Pour into the slow cooker.
  3. Mix the cinnamon, turmeric, paprika, allspice, salt, and pepper in a bowl. Add the chicken and coat evenly.

  4. Place the chicken thighs in a single layer (you may have to squish them in there) and sprinkle with any remaining spice mixture.
  5. Cover and cook on low for 4 to 5, or until the chicken is tender.
  6. 20 mins before the chicken is done, place the rice and chicken stock into a medium pan, and bring to a boil. Cover and reduce to low heat. Cook rice for 17 to 20 mins. Fluff with a fork.
  7. Serve chicken over cooked rice and garnish with the pomegranate seeds..

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