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Place chicken in a greased 3- or 4-qt. slow cooker. Combine the salsa, 6 tablespoons pomegranate juice, 1/3 cup dates, honey, Moroccan seasoning and garlic powder; pour over chicken. Cook, covered, on low, until chicken is tender, 5-6 hours. Meanwhile, combine the carrots, mayonnaise, pomegranate seeds and remaining dates. Refrigerate, covered, until serving. Remove chicken from slow cooker; cool slightly. Skim fat from cooking juices. Shred chicken with two forks. Return chicken and juices to slow cooker. Stir in remaining pomegranate juice; heat through. Serve in pitas with carrot slaw and, if desired, cilantro.
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Traditional tagine for Moroccan slow-cooked dishes
Flame-safe ceramic tagine — stovetop to table Moroccan cooking
Complex Moroccan blend — tagines, couscous, lamb
Salt-cured lemons — essential brightness for Moroccan tagines
Premium Moroccan blend — rose petals, cardamom, long pepper, 20+ spices