This recipe is simple, easy, and as comforting as a warm fleece blanket, fresh out of the dryer.
Yeah, think about that.
Crock pot meals are the best. I put everything together (which took all of 5 minutes) in the early afternoon, and dinner was ready when I got home from evening class. Perfect timing because I really needed a warm welcome right about then. This little stew is perfect for this time of year because it’s warm and yummy, which is needed as the nights get colder, but still nutritiously good for you, since we’re all still (mostly) concerned with eating healthy and working out … feelings which will quickly dwindle as we descend into winter. Bring on the salted caramel hot cocoa and warm cheesy everything!
Seriously though, this stew just makes you “Mmmmmmmm.” It’s comforting and delicious with lots of warm spices, and after so many hours in the crock pot, the chicken just falls apart. This is a dinner that will make you feel good inside and out!
Moroccan Chicken & Chickpea Stew
- 1 pound boneless, skinless chicken breasts
- 1 tablespoon curry powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 teaspoon salt
- 1 onion, thinly sliced
- 4 cloves garlic, finely chopped
- 1 28 oz. can tomato juice
- 1 15 oz. can chickpeas, rinsed and drained
- 1/2 package frozen peas
- 2 cups cooked brown rice (for serving)
Place onions in the bottom of your slow cooker. Place chicken on top of onions and sprinkle with curry powder, cumin, cayenne, salt and garlic. Pour tomato juice on top of chicken and onions. Cover and cook on low for 6 to 8 hours. During the last hour of cooking, take chicken out and shred into bite-sized pieces. Place shredded chicken back into crock pot and stir in chickpeas and frozen peas. Serve hot over steamed brown rice.