Crock Moroccan Chicken and Veggies

By Tonya_Speed

Ingredients

• 2 (16-oz.) cans garbanzo beans, drained
• 1 (14.5-oz.) can diced tomatoes, un-drained
• 1 small red bell pepper, seeded, deribbed and cut into
• 1 -inch squares
• 1 cup chopped red onion
• 1/4 cup raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 3 cloves garlic, pressed
• 2 teaspoons instant chicken bouillon
• 1 1/2 teaspoons ground cumin
• 4 boneless/skinless chicken thighs, cut into 1-inch cubes
• Hot cooked couscous or brown rice
• 2 tablespoons peanut butter

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In 5 quart slow cooker, place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin. Blend well. Place chicken pieces on top of bean mixture.
Cover and cook on low heat setting for 6 to 7 hours, or till chicken is tender. Prepare brown rice OR couscous
according to package directions. Before serving, add peanut butter to slow cooker, blending well. Serve over brown
rice OR couscous.

SERVING SUGGESTION: A big spinach salad (add some thinly sliced red onion and red apple slices) and whole
wheat pita bread.