Crockpot Moroccan Chicken
This healthy Whole30 Crockpot chicken recipe is loaded with Moroccan spices, sweet apricots, and a creamy SunButter sauce. Serve this with cauliflower rice for a complete meal.
Servings: 6
Calories: 340kcal
Ingredients
- 1 tablespoon olive oil
- 2 pounds chicken breasts
- salt and pepper to taste
- 1 onion minced
- 3 cloves garlic minced
- 2 teaspoons ginger
- 2 teaspoons cumin
- 1 1/4 teaspoon salt
- 1/2 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/8 teaspoon cayenne
- black pepper to taste
- 1 cup chicken stock
- 1/4 cup SunButter
- 1/2 cup dried apricots chopped
- 1 pound carrots peeled, halved
- cilantro to garnish, optional
- dried tart cherries to garnish, optional
- cauliflower rice to serve, optional
Instructions
- In a large skillet, add olive oil and heat over medium high heat. Add chicken, and allow to brown for about 5-7 minutes, without cooking through. Add chicken to a crockpot.
- In the same skillet, add onions and garlic, and saute for 5-7 minutes until softened. Add the spices, broth, and SunButter, and stir to combine and form a creamy sauce. One the sauce is creamy and heated, pour over the chicken in the crockpot.
- Add the carrots and the apricots to the crockpot, and then slow cook on low for 4 hours.
- Serve the chicken over rice, cauliflower rice, or quinoa, garnished with cilantro and dried cherries.
Video
Nutrition
Calories: 340kcal | Carbohydrates: 21g | Protein: 36g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 772mg | Potassium: 1021mg | Fiber: 3g | Sugar: 10g | Vitamin A: 13090IU | Vitamin C: 8.4mg | Calcium: 65mg | Iron: 2.1mg