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?):
- Sauté onion, garlic, and ginger in oil 3 or 4 minutes, and transfer to a 5- to 5.5-quart slow cooker.
- 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.
- 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.
- Ladle into large bowls, and garnish with a generous sprinkle of parsley.
Adapted from Delicious Living Magazine
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