Crockpot Mediterranean Chicken with Vegetables

Name: Crockpot Mediterranean Chicken with Vegetables
Prep time: 30 min
Cook time: 5 h 20 min
Total time: 5 h 50 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 12 whole Artichoke Hearts; 4 whole Carrot; 0.25 tsp Cayenne Pepper; 8 whole Chicken Thigh; 1 whole Cinnamon Sticks; 2 cups Couscous; 15 oz Crunchy Chickpeas; 14.5 oz Diced Tomatoes; 0.25 cup Fresh Cilantro; 4 whole Garlic; 0.5 lb Green Beans; 1 tsp Ground Coriander; 0.25 tsp Ground Cumin; 1 tsp Ground Ginger; 1 tsp Ground Turmeric; 1 tbsp Olive Oil; 1 whole Red Bell Pepper; 1 tsp Salt; 1 whole Sweet Onion; 3 cups Water

Dinner 🍽️Lunch 🥪 Moroccan High-Protein 💪Ayurvedic 🧘Halal 🕌Kosher ✡️Comfort-Food

Crockpot Mediterranean Chicken with Vegetables brings warmly spiced chicken thighs together with chickpeas, tomatoes, and artichokes for a richly aromatic stew. Sweet onions, carrots, and peppers balance gentle heat from cayenne and the warmth of cinnamon, all soaking into tender couscous. It’s a cozy, shareable dinner perfect for weeknights or casual gatherings when you want big flavor with minimal fuss.

Prep30 mins
Cook5 hrs 20 mins
Serves8
DifficultyEasy

1

Mix turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub the mixture over the chicken and let it rest for at least 30 minutes.
2

Place the chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and the cinnamon stick in the bottom of a 6- to 7-quart slow cooker.
3

Heat olive oil in a large nonstick skillet over medium-high heat. Add the chicken and brown it for about 4 minutes per side. Move the chicken to the slow cooker, bone-side up. Add the onion to the same skillet and cook over medium-high heat until the onions are tinted yellow from the turmeric and starting to brown on the edges, about 5 minutes. Transfer the onions to the slow cooker.
4

Cover the slow cooker and cook on Low for about 2 hours.
5

Add the green beans, bell pepper, and cilantro on top of the chicken. Cover and cook for about 3 hours more.
6

Meanwhile, bring 3 cups of water to a boil in a saucepan. Add the couscous and stir. Cover the pot, turn off the heat, and let it sit until the water is absorbed and the couscous is tender, 5 to 10 minutes.
7

Spoon hot couscous onto each plate and top with the chicken and vegetables. Ladle juices from the slow cooker over each serving.