Slow Cooked Moroccan Chicken

So I’ve always really loved my slow cooker.  Always.  But now, I really, really, really love my slow cooker.  Without it, we would be eating cereal, ice cream, and peppermint patties for dinner.  Which was ok while I was pregnant (I DID throw in some prenatal vitamins, ok?) but not so much anymore.  At some point, I’d like not to LOOK pregnant anymore.

This dish is a 7AM, pre-work, post-feeding baby creation.  As in, what do we already have that I can throw in the slow cooker, get dressed, get baby ready, go to work, come home, feed baby, and then feed Husband and me?  This, is turns out.

 Moroccan Chicken

• 2 breasts chicken, diced
• 8 cloves garlic, minced
• 1 onion, sliced
• 2 sweet potatoes, peeled and cubed
• 1 jalapeno, partially de-seeded and roughly chopped
• 1 can diced tomatoes (I liked using the ones with a bit of diced chili pepper)
• splash chicken stock
• about a teaspoon salt
• about a teaspoon pepper
• handful cumin
• about a teaspoon turmeric
• about 1/2 teaspoon cinnamon
• to serve:
  • couscous, cilantro, sour cream/Greek yogurt

1. Dump everything in the crockpot.  That’s right.  No pre-seasong, no pre-searing, just straight into the crockpot.  Cover and cook on low for 7-8 hours.  Serve over couscous (takes less than 2 minutes to cook! amazing!).

The Verdict:

I was surprised by how delicious this was, given the haphazard way it came together.  Hence, why I’m sharing it here with you.  Huge bonus: it makes enough so that you don’t have to worry about dinner the following night.

It does make me wonder, though – what do normal, non-cereal eating working-outside-of-the-house people make for dinner!?  Please (please) enlighten me.