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Slow Cooker Mediterranean Chicken and Vegetables
Slow Cooker Mediterranean Chicken and Vegetables
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Prep Time:
30 minutes
Cook Time:
320 minutes
Total Time:
385 minutes
Slow-cooked Mediterranean chicken with veggies, served with couscous and pita.
Ingredients:
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 0.25 teaspoon ground cumin
  • 0.25 teaspoon cayenne pepper
  • 8 bone-in chicken thighs, skin removed
  • 1 (15 ounce) can chickpeas, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 12 marinated artichoke hearts, drained
  • 4 large carrots, chopped
  • 4 large garlic cloves, halved
  • 1 (3 inch) piece cinnamon stick
  • 1 tablespoon olive oil, or more as needed
  • 1 large sweet onion, halved and thinly sliced
  • 0.5 pound green beans, trimmed and halved
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 0.25 cup coarsely chopped cilantro
  • 3 cups water
  • 2 cups couscous
Instructions:
  • Mix turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small bowl. Massage the blend onto the chicken and allow it to marinate for at least 30 minutes.
  • In the bottom of a 6- to 7-quart slow cooker, mingle chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and a cinnamon stick.
  • In a large nonstick skillet over medium-high heat, cook chicken in olive oil until browned on both sides, about 4 minutes each side. Place the chicken, bone-side-up, into the slow cooker. In the same skillet, saute onions over medium-high heat until golden with turmeric, about 5 minutes. Transfer the onions to the slow cooker.
  • Let the slow cooker work its magic on Low for about 2 hours with the lid on.
  • Layer the tender green beans, vibrant bell pepper, and fragrant cilantro on top of the succulent chicken. Simmer covered for around 3 hours until all the flavors meld together beautifully.
  • While waiting for the water to boil in a saucepan, prepare the couscous by adding it to the boiled water. Stir well, cover the pot, and let it sit until the water is absorbed and the couscous is tender, for about 5 to 10 minutes.
  • Divide the hot couscous among plates, then layer with chicken and vegetables. Drizzle each serving with flavorful juices from the slow cooker.

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