Slow Cooker Mediterranean Chicken and Vegetables

Prep: 30 mins Cook: 5 hrs 20 mins Additiona 35 mins Total: 6 hrs 25 mins

Servings 8

Ingredients

• 1 teaspoon ground turmeric

• 1 teaspoon ground ginger

• 1 teaspoon ground coriander

• 1 teaspoon salt

• ¼ teaspoon ground cumin

• ¼ teaspoon cayenne pepper

• 8 bone-in chicken thighs, skin removed

• 1 (15 ounce) can chickpeas, drained

• 1 (14.5 ounce) can diced tomatoes, undrained

• 12 marinated artichoke hearts, drained

• 4 large carrots, chopped

• 4 large garlic cloves, halved

• 1 (3 inch) piece cinnamon stick

• 1 tablespoon olive oil, or more as needed

• 1 large sweet onion, halved and thinly sliced

• ½ pound green beans, trimmed and halved

• 1 red bell pepper, seeded and cut into 1-inch pieces

• ¼ cup coarsely chopped cilantro

• 3 cups water

• 2 cups couscous

Directions

Step 1 - Combine turmeric, ginger, coriander, salt, cumin, and cayenne pepper in a small cup. Rub mixture over chicken and let sit at least 30 minutes.

Step 2 - Combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and cinnamon stick in the bottom of a 6- to 7-quart slow cooker.

Step 3 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and brown, about 4 minutes per side. Transfer chicken to the slow cooker, bone-side-up. Add onion to the same skillet. Saute over medium-high heat until onions have taken on a yellow color from turmeric and are starting to brown on the edges, about 5 minutes. Transfer to the slow cooker.

Step 4 - Cover the slow cooker and cook on Low for approximately 2 hours.

Step 5 - Place green beans and bell pepper over chicken. Cover and cook approximately 3 hours more.

Step 6 - Meanwhile, boil 3 cups of water in a saucepan. Add couscous and stir. Cover the pot and turn off the heat. Let sit until water is absorbed and couscous is tender, 5 to 10 minutes.

Step 7 - Place hot couscous on each plate and top with chicken and vegetables. Spoon juices from the slow cooker over each serving.