Crock Pot Chicken Casablanca

Name: Crock Pot Chicken Casablanca
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Ingredients: 1 1/2 tablespoons olive oil; 2 large onions; 2 teaspoons fresh ginger; 1 3 garlic cloves; 1 2 1/4 lbs boneless skinless chicken breasts; 4 large carrots; 2 large sweet potatoes; 4 tablespoons currants; 1 teaspoon cumin; 1/2 teaspoon turmeric; 1/4 teaspoon pepper; 1 3/4-1 teaspoon cinnamon; 1/4 teaspoon cayenne pepper; 1 2; 3 medium zucchini; 1 1; 2 tablespoons fresh parsley; 2 tablespoons fresh cilantro

Prep: 20 minsCook: 4 hrs

Prep

20 mins

Cook

4 hrs

Servings

Difficulty

Hard

Gluten-FreeDairy-FreeNut-FreeEgg-Free

(0)

This Moroccan inspired chicken casserole has become my go to weeknight dinner because I literally just throw everything in the crock pot and forget about it for four hours. The warm spices like cinnamon, cumin, and ginger create this incredibly aromatic dish that tastes like you spent all day cooking, but the prep is honestly under twenty minutes. I love using sweet potatoes in this because they're packed with vitamin A and give the whole meal a naturally sweet undertone that balances the savory chicken and vegetables beautifully. Since it's almost entirely made from whole ingredients and uses minimal oil, it fits perfectly into a Weight Watchers lifestyle without sacrificing any of that cozy, comforting flavor.

Ella x

Ingredients

Servings:

1 tablespoonsolive oil
2 largeonions(thinly sliced)
2 teaspoonsfresh ginger(grated)
13 garlic cloves(minced)
12 1/4 lbs boneless skinless chicken breasts
4 largecarrots(sliced about 1/4 inch thick (or less)
2 largesweet potatoes(peeled and diced or 2 large potatoes, peeled and diced in 1 to 1 1/2 inch chunks)
4 tablespoonscurrants(if Core must count points) or 4 tablespoons raisins (if Core must count points)
1 teaspooncumin
1 teaspoonturmeric
1 teaspoonpepper
13/4-1 teaspoon cinnamon
1 teaspooncayenne pepper
12(14 1/2 ounce) cans diced tomatoes)
3 mediumzucchini(sliced 1 inch thick)
11(14 1/2 ounce) can garbanzo beans, drained and rinsed)
2 tablespoonsfresh parsley(chopped)
2 tablespoonsfresh cilantro(chopped)

Detail level

Instructions

1
Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
2
Brown chicken in same pan over medium heat. Reserve in skillet.
3
Add carrots, potatoes to crock pot.
4
Place chicken on top of veggies.
5
Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
6
If you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. Top chicken with diced tomatoes.
7
Add zucchini to the top.
8
Cover and cook on HIGH for 4 to 6 hours.
9
Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
10
Serve over cooked rice or couscous.

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