SLOW COOKER MOROCCAN-SPICED CHICKEN THIGHS WITH COUSCOUS

Slow Cooker Moroccan-spiced chicken thighs with couscous image

Number Of Ingredients 9

1 teaspoon ground cumin
1 teaspoon ground corriander
3/4 teaspoon cinnamon
1 Kosher salt and black pepper
1.5 pounds boneless, skinless chicken thighs
1 can Canned diced tomatoes, drained 14.5 oz
1 pound large carrots, cut into 1-inch pieces
1/2 cup pitted black olives
1 cup whole wheat couscous (or not)

Steps:

Mix the cumin, corriander, cinnamon, and 1 t each salt and pepper in a 4-6 quart slow cooker. Add the chicken and toss to coat in the spice mixture. Add the tomatoes, carrots, and olives.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender. Shred the meat and return it to the liquid with the vegetables.
Tem minues before serving, prepare the couscous according to the package directions.
Serve the ckicken and vegetables over the couscous, topped with the cilantro (or not).