Slow Cooker Moroccan Chicken
Adapted from Cooking Light Magazine
Servings 6 people
Ingredients
- ½ cup onion diced
- 1 ½ pounds chicken thighs boneless and skinless
- 1 teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon pepper
- 5 cloves garlic minced
- 1 tablespoon ginger fresh, peeled and minced
- 1 can chickpeas drained and rinsed
- 1 cup chicken broth
- 1 cup apricots dried and halved
Instructions
- Put the diced onion in the bottom of the slow cooker and place the chicken on top.
- Mix together the cumin, coriander, cinnamon, salt, and pepper and sprinkle on top of the chicken.
- Sprinkle the garlic and ginger on top and pour in the chickpeas all around the chicken.
- Add the broth to the slow cooker and cook on low for 6 to 7 hours.
- Ten minutes before serving, stir in the dried apricots until heated all the way through. Serve over whole-wheat couscous with veggies on the side.
Notes
We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Slow Cooker Moroccan Chicken
Amount Per Serving
Calories 275
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 5g31%
Cholesterol 111mg37%
Sodium 426mg19%
Potassium 366mg10%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 3g3%
Protein 19g38%
Vitamin A 585IU12%
Vitamin C 7.1mg9%
Calcium 25mg3%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.