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Crock Pot Chicken Casablanca (ww Flex And Almost Core)

This Crock Pot Chicken Casablanca is a flavorful and aromatic dish that combines tender chicken with a medley of spices, dried fruits, and vegetables. Perfect for a comforting meal with minimal effort, this dish is a delicious choice for those following a Weight Watchers Flex or Almost Core plan.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Moroccan
Servings 4 People
Calories 300 kcal

Equipment

  • 1 Crock Pot slow cooker
  • 1 Large skillet optional, for browning
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Serving spoon

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup carrots, sliced
  • 1 cup bell pepper, diced
  • 1 cup canned chickpeas, drained and rinsed
  • 1 cup low-sodium chicken broth
  • ¼ cup dried apricots, chopped
  • ¼ cup raisins
  • 2 teaspoons ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon turmeric
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 2 tablespoons olive oil
  • as needed Fresh cilantro or parsley for garnish optional

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the chicken thighs and brown them on both sides for about 3-4 minutes.
  • Place the chicken thighs in the Crock Pot.
  • In the same skillet, add diced onion and garlic and sauté until fragrant, about 2-3 minutes. Transfer to the Crock Pot.
  • Add sliced carrots, diced bell pepper, and chickpeas to the Crock Pot.
  • In a small bowl, combine chicken broth, chopped dried apricots, raisins, ground cumin, ground cinnamon, ground ginger, turmeric, black pepper, and salt. Pour this mixture over the chicken and vegetables in the Crock Pot.
  • Cover the Crock Pot and cook on low for 6 hours, or until the chicken is tender and fully cooked.
  • Once cooking is complete, shred the chicken with two forks and mix well with the vegetables and sauce.
  • Serve hot, garnished with fresh cilantro or parsley if desired.

Notes

This recipe can also be served over couscous or quinoa for added texture.
Feel free to adjust the dried fruits based on your preference or what you have on hand.
Leftovers can be refrigerated and enjoyed within 3 days or frozen for later use.