Slow Cooker Moroccan Chicken
- 2 (15 oz.) cans garbanzo beans, rinsed and drained
- 1 (28 oz.) can diced tomatoes, drained
- 2 bell peppers, seeded and cut into 1-inch pieces
- 1 red onion, chopped
- ⅓ cup golden raisins
- 2 Tbsp. tomato paste
- 2 Tbsp. water
- 1 Tbsp. ground cumin
- 2 tsp. ground cinnamon
- 2 tsp. paprika
- ½ tsp. kosher salt
- 1 ¼ lbs. boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 Tbsp. creamy peanut butter
Directions1. 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. 1. Stir in the nut butter. Serve over rice, quinoa or couscous and garnish with fresh cilantro.
Serve over brown rice, quinoa or couscous garnished with cilantro.
Calories 500, Total Fat 10g (Saturated 1.5g, Trans 0g), Cholesterol 70mg, Sodium 770mg, Total Carbohydrate 68g (Dietary Fiber 12g, Total Sugars 16g, Includes 0g Added Sugars), Protein 34g, Vitamin D 0%, Calcium 10%, Iron 15%, Potassium 20% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 6 servingsGluten Free Main Dish Dairy Free Slow Cooker Mediterranean