Crock Pot Moroccan Chicken

Nutrition Notes

Ingredients

• 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)
• 1/3 cup golden raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1 tablespoon ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1 1/4 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

Preparation

1. 1

   Step 1

   Stir
2. 2

   Step 2

   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.
3. 3

   Step 3

   Scatter the chicken pieces over the top.
4. 4

   Step 4

   Cook
5. 5

   Step 5

   Cover and cook until the chicken is tender and cooked through, about 6-8 hours on LOW or 2-3 hours on HIGH.
6. 6

   Step 6

   Stir in the nut butter.
7. 7

   Step 7

   Serve over rice, quinoa, or couscous, garnished with fresh cilantro.

8. Bon appetit!