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Moroccan Chicken Crockpot

this was published in a women's magazine over 10 years ago and has been one of my stand-by favorites of all time! served over couscous completes this delicious meal. i have best success using low heat, all day cooking with this.

complex15 ingredients9 preparation steps
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Ingredients

  • eggplants
  • yellow pepper
  • roma tomato
  • raisins
  • red onion
  • sun-dried tomatoes packed in oil
  • tomato paste
  • balsamic vinegar
  • garlic cloves
  • turmeric
  • salt
  • hot red pepper flakes
  • chicken thighs
  • chickpeas
  • smooth peanut butter

Preparation

  1. 1in 5 or 6-qt slow cooker , combine eggplant , tomatoes , bell pepper , raisins , onion , sun-dried tomatoes , tomato paste , vinegar , garlic , turmeric , 1 tsp of the salt and the pepper flakes
  2. 2toss with large spoon to blend
  3. 3place chicken thighs on top , boneside up
  4. 4cover
  5. 5cook on low for 7-8 hours or high for 2 1 / 2 - 3 hours , until chicken and vegetables are tender
  6. 6remove chicken from cooker and debone , return to cooker
  7. 7stir in chickpeas , peanut butter and remaining salt
  8. 8reheat to simmer
  9. 9serve over couscous