Slow Cooker Moroccan Chicken with Chickpeas

5 from 1 vote

Feel healthy and guilt-free with this chicken dish full of Moroccan flavors and healthy ingredients.

Prep Time10

Cook Time3

Total Time3 10

Course: Dinner

Cuisine: Moroccan

Keyword: Slow Cooker

Servings: people

Calories: 444kcal

3 pounds bone-in chicken thighs or combination of thighs and drumsticks, skin removed, 8 to 10 pieces
1 onion coarsely chopped
2 tablespoons tomato paste
1 pint cherry tomatoes or grape tomatoes
1 zucchini medium to large, sliced
2 carrots sliced
2 teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 inch ginger root peeled and finely minced or 1/2 teaspoon ginger powder
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/3 cup chicken stock low-sodium preferred
15 ounces garbanzo beans can, drained and rinsed or chickpeas
1 bell pepper stemmed, seeded, and sliced
1/2 cup raisins dried, chopped dates or whole
1/2 cup green olives
4 cups whole-wheat couscous or brown rice, cooked, to serve

Add chicken stock, spices, onions, peppers, olives, tomatoes, zucchini, tomato paste, and carrots to the slow cooker and stir. Add the chickpeas, dried fruit, chicken, and salt and pepper.
Cook on high for 3 to 4 hours or on low for 6 to 8 hours, until the chicken is tender, and the vegetables are cooked through.

SmartPoints (Freestyle): 11