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Slow Cooker Moroccan Chicken and Lentils

Paprika, turmeric and cumin come together with chicken, lentils, chickpeas and veggies for a flavor-packed meal that simmers in a slow cooker. This dinner is loaded with fiber and antioxidants and is comforting for cozy nights in!
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Course: Dinner, Lunch
Servings: 6
Calories: 570kcal

Equipment

  • Slow Cooker

Ingredients

  • 1 ½ Tbsp. olive oil (divided)
  • 1 Tbsp. paprika
  • 1 Tbsp. turmeric
  • 1 Tbsp. cumin
  • 1 ½ tsp. sea salt (divided)
  • ¾ tsp. black pepper
  • 1 ½ lb. boneless/skinless chicken thighs
  • 1 small yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1” fresh ginger (peeled and minced)
  • 4 cups butternut squash (1” cubes)
  • 1 cup dried green lentils (rinsed)
  • 14.5 oz. can chickpeas (drained and rinsed)
  • ¼ cup raisins
  • 2 ½ cups low sodium chicken broth (divided)
  • 1 small bunch kale (stems removed and leaves chopped)

Instructions

  • Prepare slow cooker with a light coat of cooking spray.
  • Place chicken thighs on a clean plate.
  • In a small bowl, mix together paprika, turmeric, cumin, salt and pepper. Spread spice mix evenly over chicken thighs, using hands to pat it in.
  • Heat a large skillet over medium heat. Coat bottom of pan with 1 Tbsp. olive oil.
  • Once olive oil is hot, add chicken thighs and cook until browned, 2-3 minutes. Using tongs, flip chicken thighs and brown the other side, another 2-3 minutes. Remove from pan and transfer to a clean plate.
  • Add ½ Tbsp. olive oil to the hot skillet. Add onion, garlic and ginger and cook, stirring gently with a spatula, for 2-3 minutes.
  • Add a splash of chicken broth to the skillet and stir, scraping the bottom of the pan. Add onion mixture to the bottom of the slow cooker.
  • Add cubed butternut squash, green lentils, chickpeas, raisins and remaining chicken broth to the slow cooker. Stir well.
  • Add chicken thighs on top, ensuring the broth covers them.
  • Place the lid on the slow cooker and cook on low for 7-8 hours or high for 4-5 hours, stirring once or twice, until lentils and squash are tender and chicken is cooked through.
  • When cooking time is complete, add chopped kale and stir. Add salt and pepper to taste. Option to shred chicken and return to slow cooker. Serve in bowls.

Notes

  • Chicken breasts will work here as well.
  • You can sub dried cherries, apricots or dates for the raisins.

Nutrition

Calories: 570kcalCarbohydrates: 52gProtein: 35gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 111mgSodium: 801mgPotassium: 1314mgFiber: 17gSugar: 4gVitamin A: 11464IUVitamin C: 26mgCalcium: 149mgIron: 8mg
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Nutrition Facts
Slow Cooker Moroccan Chicken and Lentils
Amount per Serving
Calories
570
% Daily Value*
Fat
 
26
g
40
%
Saturated Fat
 
6
g
38
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
12
g
Cholesterol
 
111
mg
37
%
Sodium
 
801
mg
35
%
Potassium
 
1314
mg
38
%
Carbohydrates
 
52
g
17
%
Fiber
 
17
g
71
%
Sugar
 
4
g
4
%
Protein
 
35
g
70
%
Vitamin A
 
11464
IU
229
%
Vitamin C
 
26
mg
32
%
Calcium
 
149
mg
15
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.