Moroccan Chicken - Slow Cooker

A super simple slow cooker meal. I served it with cous cous and veges.
It only needed about 4 hours on low in my slow cooker.

I'd probably increase the cinnamon and coriander next time too.












Moroccan Chicken - Slow Cooker

Ingredients

• 6 to 8 boneless and skinless chicken thighs
• 1 cup canned chickpeas, rinsed
• 1/3 cup dried apricots, sliced
• 1/3 cup raisins
• 1/2 cup low-sodium chicken stock
• 1 teaspoon extra virgin olive oil
• 1 teaspoon fresh ginger, grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon pepper
• Cooked couscous or rice for serving
• Slivered almonds or pine nuts for garnish, optional
• Fresh cilantro leaves for garnish
• 
  
• How to make it

1. In a slow cooker, combine chicken thighs, chickpeas, apricots, raisins, chicken stock, ginger, olive oil, salt, coriander, cinnamon, and pepper; stir. Cook on high for 4 hours or on low for 8 hours. Serve over cooked couscous or rice and garnish with cilantro and pine nuts, if desired.