Slow Cooker Moroccan Chicken

I totally don't have a picture of this but, trust me, it is amazing! I found this recipe when I was prepping for a crockpot dump dinner exchange with my mama tribe and it was a hit with everyone, their husbands, and their kids (of course my kids wouldn't even try it...). I served it with couscous and roasted carrots with a Greek yogurt drizzle.

Slow Cooker Moroccan Chicken
Recipe by Simply Recipes

3 boneless, skinless chicken breasts
½ teaspoon kosher salt
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
½ teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon nutmeg
1 onion, roughly chopped
1 Tablespoon minced garlic
1 cup pitted green olives
½ cup golden raisins
1 lemon, thinly sliced

1.    Season the chicken with salt and pepper, set aside.
2.   Whisk the dry spices together in a bowl
3.   Spray slow cooker with non-stick spray, layer the onions, sprinkle the spice mix over the chicken and place the chicken on top of the onions, sprinkle any remaining spice mix over the chicken, add the garlic, raisins, olives, and lemon slices.
4.   Cook on low for 4-5 hours or high for 2-3 hours. Stir towards the end of cooking to distribute the toppings.
5.   Serve with couscous and roasted carrots.
1.    Place the onions in a small freezer bag and place in the gallon bag
2.   Place the toppings in a small freezer bag and place in the large bag
3.   Prepare the spice mix and place in a small snack bag, place in the large bag
4.   Layer the chicken in and seal up, freeze.

1.    Thaw the bag and layer as directed above


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