Name: Slow Cooker Mediterranean Chicken and Vegetables
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Ground turmeric - 1 teaspoon; Ground ginger - 1 teaspoon; Ground coriander - 1 teaspoon; Salt - 1 teaspoon; Ground cumin - ¼ teaspoon; Cayenne pepper - ¼ teaspoon; Bone-in chicken thighs, skin removed - 8; Chickpeas, drained - 1 (15 ounce) can; Diced tomatoes, undrained - 1 (14.5 ounce) can; Marinated artichoke hearts, drained - 12; Carrots, chopped - 4 large; Garlic cloves, halved - 4 large; Cinnamon stick - 1 (3 inch) piece; Olive oil, or more as needed - 1 tablespoon; Sweet onion, halved and thinly sliced - 1 large; Green beans, trimmed and halved - ½ pound; Red bell pepper, seeded and cut into 1-inch pieces - 1; Coarsely chopped cilantro - ¼ cup; Water - 3 cups; Couscous - 2 cups

Slow Cooker Mediterranean Chicken and Vegetables

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Mediterranean Chicken and Vegetables

1. Ground turmeric - 1 teaspoon

2. Ground ginger - 1 teaspoon

3. Ground coriander - 1 teaspoon

4. Salt - 1 teaspoon

5. Ground cumin - ¼ teaspoon

6. Cayenne pepper - ¼ teaspoon

7. Bone-in chicken thighs, skin removed - 8

8. Chickpeas, drained - 1 (15 ounce) can

9. Diced tomatoes, undrained - 1 (14.5 ounce) can

10. Marinated artichoke hearts, drained - 12

11. Carrots, chopped - 4 large

12. Garlic cloves, halved - 4 large

13. Cinnamon stick - 1 (3 inch) piece

14. Olive oil, or more as needed - 1 tablespoon

15. Sweet onion, halved and thinly sliced - 1 large

16. Green beans, trimmed and halved - ½ pound

17. Red bell pepper, seeded and cut into 1-inch pieces - 1

18. Coarsely chopped cilantro - ¼ cup

19. Water - 3 cups

20. Couscous - 2 cups

How to cook deliciously - Slow Cooker Mediterranean Chicken and Vegetables

1. Stage

Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.

2. Stage

Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.

3. Stage

Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.

4. Stage

Cover the slow cooker and cook on Low for approximately 2 hours.

5. Stage

Place green beans, bell pepper, and cilantro over chicken. Cover and cook approximately 3 hours more.

6. Stage

Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.

7. Stage

Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.