Chicken Morocco (Slow Cooker)

Makes 6 Servings




2 pounds boneless, skinless chicken thighs, trimmed of excess fat
1 large sweet potato, peeled and cut into 1/2-inch dice (about 3 cups)
1 small onion, finely chopped
1/3 cup currants
1 cup all-natural chicken broth
1/2 cup all-natural barbeque sauce
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup frozen cut green beans, thawed




Place the chicken, sweet potato, onion, currants, chicken broth, barbeque sauce, cinnamon, and cloves in the slow cooker, and stir to combine.  Cover and cook for 4 to 5 hours on low.  Stir in the green beans 15 minutes before serving.  Optional:  To thicken sauce, before serving, stir in 1 to 2 tablespoons cornstarch mixed with an equal amount of cold water.


Nutrition Information per Serving (based on 4 servings)

310 calories, 12g fat, 3g saturated fat, 400mg sodium, 21g carbohydrate, 2g fiber, 29g protein, 90% vitamin A

If you like the convenience of slow cooker meals but dread scrubbing that baked-on mess afterwards, try using the new slow-cooker plastic liners. When your recipe is ready, simply dish out the food and toss the liner.    » more
Serve over egg noodles or rice.    » more
Recipe by Liz Weiss, MS, RD. Liz Weiss is an award-winning journalist and registered dietitian specializing in health, nutrition and culinary communications.    » more
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