Crock Moroccan Chicken and Veggies

Servings 6 Serves


  • 2 15-oz. cans garbanzo beans drained
  • 1 14.5-oz. can whole tomatoes cut into 1-inch cubes
  • 1 small red bell pepper seeded, de-ribbed and cut into 1-inch squares
  • 1 cup chopped red onion
  • 1/4 cup golden raisins
  • 2 tablespoons tomato paste
  • 2 tablespoons low sodium chicken broth
  • 3 cloves garlic pressed
  • 1 1/2 teaspoons ground cumin
  • 4 boneless skinless chicken thighs cut into 1-inch cubes
  • 2 tablespoons peanut butter


  • Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, chicken broth, garlic and cumin in a slow cooker; blend well. Place chicken on top of bean mixture.
  • Cover and cook on Low for 6 to 8 hours or until chicken is fork-tender. Stir in peanut butter and serve.


SERVING SUGGESTION: Serve over whole wheat couscous. Add a relish tray of baby carrots, cherry tomatoes and black olives.
VEGETARIAN: Skip the chicken and add another can of beans.
KOSHER: No changes necessary.
GLUTEN FREE: Make sure beans, tomatoes, tomato paste and chicken broth are gluten free.
NUTRITION: Per Serving: 321 Calories; 7g Fat; 20g Protein; 48g Carbohydrate; 9g Dietary Fiber; 38mg Cholesterol; 675mg Sodium. Exchanges: 2 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 1 Fat. Points: 8
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