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Chicken Marrakesh - Crock Pot (Slow Cooker)

Chicken Marrakesh - Crock Pot (Slow Cooker)

Calories 258 (6% from fat)
Fat 1.7 gram
Saturated Fat 0.3 gram
Trans Fat 0 gram
Cholesterol 66 mg.
Sodium 464 mg.
Carb. 30 gram
Fiber 5.4 gram
Sugar 7.4 gram
Sugar Alcohol 0 gram
Protein 29 gram

Ingredients


2 cups onion, sliced and quartered

2 cloves (2 tsp.) garlic, minced

1 cup (2 large carrots), peeled and diced

6 cups (2 large sweet potatoes), peeled and diced

1 can (16 oz.) reduced sodium garbanzo beans, drained and rinsed

2 lbs. skinless and boneless chicken breast halves, cut in two

1/2 tsp. ground cumin

1/2 tsp. ground turmeric

1/4 tsp. ground cinnamon

1/2 tsp. black pepper, ground

1 tsp. dried parsley

1 tsp. salt (optional)

1 can (14.5 oz.) no salt added diced tomatoes


This recipe is higher in sodium. If you're on a low sodium diet, you can eliminate 287 grams of sodium per serving by simply not putting the 1 tsp. of salt in the mix.

1. Prepare the first six ingredients (onion through chicken) and put them in a 4-5 quart slow cooker.

2. In a small bowl mix the next six ingredients (cumin through salt) and sprinkle them over the vegetables.

3. Pour the can of tomatoes over the vegetables and stir everything together.

4. Cover, cook on high for 4-5 hours until sweet potatoes are tender.

Yield: 8 Servings


 Chicken Marrakesh - Crock Pot (Slow Cooker)

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.

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