Slow Cooker Moroccan Chicken

�� Slow Cooker Moroccan Chicken Stew

Ingredients

● 2 lb chicken breasts, cut in half (optional – if omitted, add an extra can of chickpeas) ● 2 bell peppers, diced ● 3 carrots, diced ● 1 yellow onion, diced ● 1/2 cup dried apricots, halved ● 1/2 cup pitted green olives, halved ● 28 oz can diced tomatoes ● 1 cup chicken or veggie broth ● One 15-16oz can chickpeas, drained and rinsed ● 1 teaspoon salt ● 1 teaspoon cinnamon ● 2 tablespoons cumin ● 2 tablespoons smoked paprika ● 1 tablespoon coriander

Preparation

1. Place all ingredients in a slow cooker and stir. Cook on high for 3-4 hours or low for 6-7 hours. 2. When done, shred chicken pieces with two forks and stir to mix back into the stew. 3. Serve with rice, quinoa, or couscous, and top with cilantro, chopped olives, and toasted almonds.

Notes:

● If you have the time, I recommend sauteeing the chicken breast with a bit of olive oil, garlic, onions & a pinch of the seasonings (cumin, coriander, cinnamon, paprika) before adding them to the slow cooker. It just gives them a bit of a headstart on the flavor, but is NOT necessary (will turn out delicious either way) ● Olives are optional (I don't like them so I omitted them) ● Additions: raisins (regular or golden) do well, and any type of squash, root vegetables (such as parsnips or sweet potatoes) ● To make vegetarian, omit the chicken, and add more chickpeas or lentils instead for an additional protein boost!

Liana Epstein