Home
Browse
Login
Sign Up

Slow Cooker Moroccan Chicken
from Well Plated

Name: Slow Cooker Moroccan Chicken
Prep time: 6H(onlow)or2-3H(onHigH)
Ingredients: 2 (15 ounce) cans reduced sodium chickpeas, rinsed and drained; One (28 ounce) can whole tomatoes, drained and cut into 1-inch cubes; 2 large bell peppers, seeded and cut into 1-inch pieces; 1 medium red onion, chopped; ⅓ cup golden raisins; 2 tablespoons tomato paste; 2 tablespoons water; 1 tablespoon ground cumin; 2 teaspoons ground cinnamon; 2 teaspoons paprika; ½ teaspoon kosher salt; 1 ¼ pounds boneless, skinless chicken thighs, cut into 1-inch cubes; 3 tablespoons creamy unsalted peanut butter, almond butter, or other nut butter of choice (I used all natural peanut butter); Prepared brown rice, quinoa, or whole wheat couscous, for serving

Ingredients

You need 14 Ingredients

Prepared brown rice, quinoa, or whole wheat couscous, for serving

3 tablespoons creamy unsalted peanut butter, almond butter, or other nut butter of choice (I used all natural peanut butter)

1 ¼ pounds boneless, skinless chicken thighs, cut into 1-inch cubes

½ teaspoon kosher salt

2 teaspoons paprika

2 teaspoons ground cinnamon

1 tablespoon ground cumin

2 tablespoons water

2 tablespoons tomato paste

⅓ cup golden raisins

1 medium red onion, chopped

2 large bell peppers, seeded and cut into 1-inch pieces

One (28 ounce) can whole tomatoes, drained and cut into 1-inch cubes

2 (15 ounce) cans reduced sodium chickpeas, rinsed and drained

Steps

Showing 1 out of 2 Steps

In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt. Scatter the chicken pieces over the top. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on low or 2-3 hours on high.

View the remaining steps at
Well Plated