Rating: 4 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This delicious slow cooker meal of chicken and vegetables pairs up nicely with couscous and pita bread.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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

  • 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.

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

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

  • 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.

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

Nutrition Facts

465 calories; protein 29.8g; carbohydrates 57.3g; fat 13g; cholesterol 70.3mg; sodium 733.9mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
01/13/2020
My husband and I loved this! We followed the recipe exactly except for when we added the green beans and red pepper; we stirred that in to get in and under the chicken and other ingredients. We served it over brown ride. Delicious! Read More

Most helpful critical review

Rating: 2 stars
07/24/2019
I scaled this down to 4 servings and used BLSL thighs and parsley in place of the cilantro. Those were the only changes that I made. One thing I'd recommend is stirring the green beans in rather than just laying them on top of the chicken. Ours were not cooked enough even after having been in the slow cooker for 3 hours because they were sitting on top of the chicken rather than in the juices below. My family did not care for this sorry. Read More
8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
01/13/2020
My husband and I loved this! We followed the recipe exactly except for when we added the green beans and red pepper; we stirred that in to get in and under the chicken and other ingredients. We served it over brown ride. Delicious! Read More
Rating: 5 stars
01/09/2021
Delicious. Followed the recipe and was so very impressed. NOTE - first time using tumeric...did not realize that everything that it touched would turn yellow...including the cupboards. Small price to pay for such an awesome meal. Read More
Rating: 5 stars
01/04/2020
We loved this. We used boneless chicken breast and did not use chickpeas. We used rice instead of couscous due to a wheat allergy. The flavor was wonderful. We will definitely make this again. Read More
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Rating: 3 stars
01/09/2021
Definitely easy and pretty good... but bland. I served it over basmati rice made with cumin seeds, cardamom pods and ghee. The rice made all the difference and it was delicious. But on its own, not so much. Great if you need a quick & healthy meal though. If there’s time, I would recommend taking the time to cook the everything but the chicken in butter until soft before adding to the slow cooker. I think that would help give it more flavor. Read More
Rating: 5 stars
03/17/2021
This is more Moroccan than Mediterranean, but very very tasty! I didn't pre-cook the chicken and onion, and had to turn it up to high the last 1.5 to 2 hours for it to be fully cooked in the amount of time. Nice blend of spices! I used a little extra cayenne, but I like things extra spicy. I also substituted sweet potatoes for the chickpeas. Read More
Rating: 2 stars
03/31/2021
I made it as printed except to use breasts and to implement the recommendation of more spice. I practically doubled the spices. There was some heat but not a satisfactory flavor. I won't be making it again. Read More
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Rating: 2 stars
07/24/2019
I scaled this down to 4 servings and used BLSL thighs and parsley in place of the cilantro. Those were the only changes that I made. One thing I'd recommend is stirring the green beans in rather than just laying them on top of the chicken. Ours were not cooked enough even after having been in the slow cooker for 3 hours because they were sitting on top of the chicken rather than in the juices below. My family did not care for this sorry. Read More
Rating: 5 stars
09/21/2020
AMAZING!! I did make a few changes. My son does not like tomatoes so I used 8 oz of chicken broth and 4 oz of the artichoke juice. I didn’t cook the chicken before hand and kept the skin on the chicken. This was a delicious dish!! Thank you!! Read More