This super simple and incredibly delicious recipe takes me about 10 minutes to put together in the morning. I literally dump everything into my crockpot and press start.

My family LOVES the flavor and thinks I’m a super hero come dinnertime. You can serve it over rice or quinoa if you want extra carbs or pair it with a side salad for a lighter meal.

My favorite thing about using my crockpot is coming home to a meal that’s prepared. Talk about feeling like a super hero!

Slow-Cooked Moroccan Chicken & Vegetables (Serves 8)


2 Tbsp. organic extra-virgin olive oil

2 onions, quartered and sliced

3 garlic cloves, minced

1 tsp. ground ginger or fresh grated ginger

2 cups fresh organic green beans, snapped into 2-inch pieces

3 large organic carrots, diced

2½ lbs. boneless skinless organic chicken thighs trimmed of excess fat

3 Tbsp. organic raisins 

½ tsp. unrefined sea salt

¼ tsp. ground pepper

½ tsp. turmeric

½ tsp. ground coriander

½ tsp. cumin

¼ tsp. ground cinnamon

2 (14½ ounce) cans organic diced tomatoes

2 medium organic zucchini, sliced

1 (14½ ounce) can organic chickpeas, drained and rinsed

2 Tbsp. chopped fresh organic parsley

3 Tbsp. toasted sliced almonds

Method (I didn’t sauté the veggies or brown the chicken and it turned out great!  Who has time to sauté and brown anyway?):

  1.     Sauté onion, garlic, and ginger in oil 3 or 4 minutes, and transfer to a 5- to 5.5-quart slow cooker.
  2.     Brown chicken in the same pan over medium heat. Add carrots and green beans to slow cooker. Place chicken on top of veggies, and add raisins. Combine seasonings in a bowl, and sprinkle over chicken and raisins. Add tomatoes, and top with zucchini.
  3.     Cover and cook on high 4 to 6 hours (I cook on low for 6-8 hours). Add chickpeas and parsley 30 minutes before serving. Serve over cooked rice or quinoa, and top with almonds.
  4.     Ladle into large bowls, and garnish with a generous sprinkle of parsley.

Adapted from Delicious Living Magazine