Moroccan Chicken (Crockpot)
- Ready In:
- 7hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 1 1⁄2 lbs eggplants (peeled, cut into 1-inch cubes)
- 1 yellow pepper, diced
- 3⁄4 lb roma tomato (cut into 1/2-inch chunks)
- 1⁄3 cup raisins
- 1⁄3 cup red onion
- 8 sun-dried tomatoes packed in oil, cut into strips
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 3 large garlic cloves, crushed
- 1 teaspoon turmeric
- 2 teaspoons salt
- 1⁄4 teaspoon hot red pepper flakes
- 8 chicken thighs, skin and visible fat removed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons smooth peanut butter
directions
- In 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.
- Toss with large spoon to blend.
- Place chicken thighs on top, boneside up.
- Cover; cook on low for 7-8 hours or high for 2 1/2 - 3 hours, until chicken and vegetables are tender. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Reheat to simmer. Serve over couscous.
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Reviews
-
Really enjoyed this dish. Very healthy and flavorful, and easy to throw together. I wasn't able to find eggplant (not a huge fan anyway), so I subbed cauliflower. Also, used canned plum tomatoes so ommitted the tomato paste. Served over toasted couscous and even my picky kids gave it a go. Thanks for a crockpot recipe I look forward to making again!
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I love this dish. I threw it in the crock pot, went to work, stirred in the peanut butter and served it over cous cous, Admittedly, I did use a bit less PB than called for, and forgot the raisins till I got home This recipe gets five stars for me: Clear instructions make the recipe easy to make, lots of flavor, healthy as can be, family likes it! Thanks Jules