Monday, August 15, 2016

Slow-cooker Moroccan-spiced Chicken with Couscous

It's been a minute since I've posted a recipe, mostly because I've been very sick with this pregnancy and cooking has been kept to a minimum! Thankfully I am doing a lot better and the nausea is more manageable now. I'm back in the kitchen and enjoying having a little more energy! I made this recipe right before getting pregnant, and we loved it! I love using my crockpot for really easy dinners, but so many crockpot recipes are really creamy/thick/not healthy. This recipe packs so much flavor and is actually healthy!

Slow-cooker Moroccan-spiced Chicken with Couscous
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp cinnamon
kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken thighs or breasts (I used breasts)
1 (14.5) ounce can diced tomatoes, mostly drained
1 pound large carrots, cut into 1-inch pieces
1 cup couscous

Mix the cumin, coriander, cinnamon, and 1 teaspoon each salt and pepper in a 4- to 6-quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes and carrots.

Cover and cook on low 6-7 hours or on high for 3-4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.

Ten minutes before serving, prepare the couscous according to the package directions.

Serve the chicken and vegetables over the couscous.

source: recipe barely adapted from Real Simple, December 2015


  1. Yum! I can so make this with rice or quinoa instead!

  2. Good to see you back on writing and hopefully this time I will be learning the recipes with you. The Moroccan spices add the best flavor especially to chicken dishes.