Description
This Slow Cooker Mediterranean Chicken and Vegetables recipe is a flavorful and healthy dish that combines succulent chicken thighs with a variety of vegetables and Mediterranean spices. It’s perfect for a hassle-free weeknight dinner or meal prep.
Ingredients
Scale
- 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 (about 2½ pounds)
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 (14.5 ounce) can diced tomatoes, undrained
- 12 marinated artichoke hearts, drained
- 4 large carrots, chopped into 1-inch pieces
- 4 large garlic cloves, halved
- 1 (3 inch) piece cinnamon stick
- 1 tablespoon olive oil
- 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 (substitute quinoa or cauliflower rice for a gluten-free option)
Instructions
- In a small bowl, combine the turmeric, ginger, coriander, salt, cumin, and cayenne pepper. Mix thoroughly until well blended.
- Place the chicken thighs in a large bowl and sprinkle with half of the spice mixture. Using your hands, rub the spices into the chicken to ensure even coverage. Set aside while preparing other ingredients.
- Add the chickpeas, diced tomatoes with their juice, artichoke hearts, chopped carrots, garlic cloves, and cinnamon stick to the slow cooker. Stir gently to combine.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and sauté for 3-4 minutes until they begin to soften and turn translucent.
- Place the spice-rubbed chicken thighs on top of the vegetable mixture in the slow cooker.
- Sprinkle the remaining spice mixture over the contents of the slow cooker and add the sautéed onions on top.
- Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and cooked through (internal temperature should reach 165°F).
- During the last 30 minutes of cooking, add the green beans and red bell pepper pieces. Gently stir them into the mixture, being careful not to break up the chicken.
- When cooking is complete, remove the cinnamon stick and discard. Stir in the fresh chopped cilantro just before serving.
- About 10 minutes before serving, bring 3 cups of water to a boil in a medium saucepan.
- Remove from heat, add 2 cups of couscous, stir quickly, and cover. Let stand for 5 minutes, then fluff with a fork.
Notes
- For deeper flavor, marinate the chicken with the spice mixture overnight in the refrigerator.
- Boneless chicken thighs can be substituted but may cook faster (check after 5 hours on LOW or 2.5 hours on HIGH).
- Adding the green beans and bell peppers later in the cooking process keeps them vibrant and prevents them from becoming mushy.
- For a more authentic Mediterranean flavor, add a tablespoon of preserved lemon or a few thin slices of fresh lemon during the last hour of cooking.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow some of the liquid to evaporate.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of recipe with couscous
- Calories: 420
- Sugar: 6
- Sodium: 620
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 48
- Fiber: 7
- Protein: 28
- Cholesterol: N/A