Best Chicken Thighs Couscous In The Slow Cooker Recipes

SLOW COOKER MOROCCAN CHICKEN THIGHS

Slow Cooker Moroccan Chicken Thighs image

Slow Cooker Moroccan Chicken Thighs cook all day while you're busy doing other things. They're super flavorful, filling, and nutritious.

Provided by Rachel Gurk

Categories Chicken

Time 8h25m

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil
3 cloves garlic, minced or pressed
4 teaspoons ground cinnamon
1 ½ teaspoons ground cumin
1 ½ teaspoons ground cardamom
1 teaspoon turmeric
⅛ teaspoon cayenne pepper
2 teaspoons salt
½ teaspoon ground black pepper
8 bone-in chicken thighs, skin removed ((about 5 pounds))
2 to 3 pounds butternut squash, peeled and cut into 1-inch chunks ((5 to 6 cups cubed squash))
1 cup golden raisins
1 cup low sodium or unsalted chicken broth
2 boxes (10 oz.) couscous, cooked according to package directions
2 tablespoons chopped fresh cilantro or parsley, to garnish
¼ cup toasted almond slices, to garnish

Steps:

In a small bowl, stir together olive oil, garlic, cinnamon, cumin, cardamom, cayenne, turmeric, salt and pepper.
Put chicken thighs into a large slow cooker and rub oil mixture all over chicken thighs.
Add squash, raisins and chicken broth on top of chicken. Cover and cook on low for 8 hours, or on high for 4 hours.
About 15 minutes before serving, prepare couscous according to package directions.
Serve chicken mixture over couscous and garnished with fresh herbs and toasted almond slices.

Nutrition Facts : Calories 418 kcal, Carbohydrate 42 g, Protein 32 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 129 mg, Sodium 919 mg, Fiber 6 g, Sugar 18 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving

SLOW-COOKER GARLIC CHICKEN WITH COUSCOUS

Slow-Cooker Garlic Chicken with Couscous image

This time of year is filled with fancy fare, so we all need a change of pace during the week. This simple chicken dinner is tasty, and extremely gratifying.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken

Time 4h

Number Of Ingredients 10

Ingredients

1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted dry
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 medium yellow onion, halved and thinly sliced
6 garlic cloves, halved
2 teaspoons dried thyme
1 cup dry white wine, such as Sauvignon Blanc
1/3 cup all-purpose flour
1 cup couscous
Chopped fresh parsley, for serving

Steps:

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.
Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

Nutrition Facts : Calories 730 g, Fat 29 g, Fiber 3 g, Protein 56 g, SaturatedFat 8 g

SLOW COOKER HONEY MUSTARD CHICKEN THIGHS

Slow cooker honey mustard chicken thighs image

Use just a few ingredients to create this no-fuss slow-cooker chicken thigh dish with a creamy honey and mustard sauce. Kids will love it - and grown-ups, too

Provided by Lulu Grimes

Categories Dinner, Main course, Supper

Time 4h25m

Number Of Ingredients 8

Ingredients

1 tbsp butter
8 chicken thighs (or fillets if you prefer)
8 spring onions, cut into lengths
150ml chicken stock
1 tbsp Dijon mustard
2 tbsp honey
2 tbsp double cream or crème fraîche
100g frozen peas

Steps:

Heat the slow cooker. Melt the butter in a frying pan and quickly brown the chicken thighs all over. Make sure the skin picks up plenty of colour. Season, then put them in the slow cooker. Brown the spring onions and add them to the slow cooker as well. Add the stock, mustard and honey and cook on low for 4 hrs.
Stir in the cream or crème fraîche and peas, then cook for a further 15 mins with the lid off. Re-crisp up the chicken skin under the grill, if you like.

Nutrition Facts : Calories 332 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.9 milligram of sodium