Slow Cooker

Slow Cooker Moroccan Chicken and Vegetables takes several minutes to prepare.

Slow Cooker Moroccan Chicken and Vegetables takes several minutes to cook.

Slow Cooker Moroccan Chicken and Vegetables makes 10 servings.

The ingredients for Slow Cooker Moroccan Chicken and Vegetables are:

10 skinless Chicken thighs with or without bones
2 onions thinly sliced
1 acorn squash peeled, seeded and quartered
4 medium carrots 1/2 " slices
4 cloves garlic minced
2 3/4 cups water
3/4 tsp salt
3/4 tsp freshly ground back pepper
3/4 tsp cinnamon
3/4 tsp ground ginger
3/4 tsp madras curry powder

2 cups cooked chick peas (garbanzo beans)
1/3 cup raisins

Here is how you make Slow Cooker Moroccan Chicken and Vegetables:

Mix salt, pepper & spices in a small dish. Set aside.Cut acorn squash in half length-wise and cut each section into 3 making rather large chunks.Place squash carrots, onions, and minced garlic in slow cooker. Sprinkle with 1/2 the spice mixture. Place chicken thighs over vegetables and sprinkle with remaining spice mixture. Pour the 2 3/4 cups of water over all and cook 6 to 7 hours on low (200 degrees).When chicken is cooked add the chick peas and cinnamon. Recover and heat for additional 30 minutes.Serve with brown rice or couscous. Rice and couscous are not included in the nutritional info for this recipe. Number of Servings: 10Recipe submitted by SparkPeople user SINDURA.

The nutritional information for Slow Cooker Moroccan Chicken and Vegetables is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 176.7

• Total Fat: 3.3 g
• Cholesterol: 57.3 mg
• Sodium: 191.0 mg
• Total Carbs: 19.8 g
• Dietary Fiber: 4.3 g
• Protein: 17.0 g