Crock Pot Moroccan Chicken

Name: Crock Pot Moroccan Chicken
Prep time: 10 min
Total time: 8 h 10 min
Yield: 6 servings
Ingredients: 2 cans reduced sodium chickpeas; 1 can whole tomatoes; 2 large bell peppers; 1 medium red onion; 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; 3 tablespoons creamy unsalted peanut butter; Prepared brown rice

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Prep Time
10 mins
Total Time
8 hrs 10 mins
Servings
6 servings
Calories
340 kcal
Course
Main Course
Cuisine
Mediterranean, American

Crock Pot Moroccan Chicken

Iris Warren

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With warm spices, chickpeas, golden raisins and fresh vegetables, this Crock Pot Moroccan Chicken recipe is delicious and budget friendly!

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Ingredients

Servings

2 cans reduced sodium chickpeas (15 ounce cans), rinsed and drained
1 can whole tomatoes (28 ounces), 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

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Instructions

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.
Stir in the nut butter.
Serve over rice, quinoa, or couscous, garnished with fresh cilantro.

Notes

I strongly recommend chicken thighs over chicken breasts in slow cooker recipes, as chicken breasts tend to dry out quickly.
TO STORE: Refrigerate chicken in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm leftover chicken in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

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Serving 1(of 6); without rice Calories 340kcal (17%) Carbohydrates 37g (12%) Protein 28g (56%) Fat 10g (15%) Saturated Fat 1g (5%) Cholesterol 88mg (29%) Fiber 8g (32%) Sugar 12g (24%)