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Slow Cooker

Slow Cooker Moroccan Chicken Vegetables & Couscous

Loaded with chicken, onion, butternut squash, apricots, chickpeas and couscous, this slow-cooker recipe is not only bursting with color and texture, but it's also packed with protein and a host of vitamins and even contains a dose of fiber.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • ½ teaspoon ground cumin
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • 1 ¼ teaspoons kosher salt
  • 8 bone-in, skinless chicken thighs (about 3 pounds)
  • 1 tablespoon olive oil
  • 1 cup refrigerated prechopped yellow onions (about 4 ounces)
  • 3 cups refrigerated prechopped peeled butternut squash (about 16 ounces)
  • 1 cup unsalted chicken stock
  • ½ cup dried apricots, halved (about 3 ounces)
  • 1 (15 ounce) can can no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1 ¾ cups uncooked whole-wheat couscous
  • ¼ cup toasted sliced almonds
  • 1 tablespoon fresh cilantro leaves

Directions

  1. Stir together the cumin, ginger, black pepper, cinnamon, cayenne, and 3/4 teaspoon of the salt in a small bowl. Rub the spice mixture all over the chicken. Heat the oil in a large nonstick skillet over medium-high. Add the chicken to the skillet, and cook on 1 side until well browned, about 6 minutes; turn the chicken over, and cook 1 minute. Transfer the chicken to a 5- to 6-quart slow cooker. Add the onions to the skillet, and cook, stirring often, until tender, about 4 minutes. Spoon the onions around the chicken in the slow cooker.
  2. Stir the squash, stock, apricots, chickpeas, and remaining 1/2 teaspoon salt into the slow cooker. Cover and cook on LOW until the chicken is cooked through and the vegetables are tender, about 4 hours.
  3. Prepare the couscous according to the package directions, omitting the salt and fat. Divide the couscous among 8 bowls. Top with the chicken mixture; sprinkle evenly with the almonds. Garnish with the cilantro leaves, if desired.