What’s for Dinner? Wednesday: Moroccan Chicken in the Slow Cooker!
Happy What’s for Dinner Wednesday! This Wednesday I’m sharing a recipe that will only take TWO MINUTES of hands on time. How is this possible? We’ll be putting our slow cookers to work for half the day. This Moroccan Chicken recipe has been adapted from Cooking Light’s 5 Ingredient 15 Minute Cookbook. If you are looking for an easy to use healthy cookbook, I highly recommend checking it out!
Invite five people over for dinner and whip up this flavorful dish tonight! Looking for a great dinner and a movie idea? Check out Casablanca to make the Moroccan theme complete!
Here are your ingredients for six people:
8 ounces baby carrots
1.5 cups raw lentils
1.5 lbs frozen chiken tenders
2 tbsp garlic, minced
Pinch of salt
¾ tsp ground turmeric,
Pinch of pepper
½ tsp ground cinammon
28-oz fat free, low sodium chicken broth
3 pita bread rounds save for just before dinner time
Butter-flavored cooking spray
Hollywood Classic, Casablanca
Step One and Done: Round up all of your ingredients and your crock pot. Toss everything besides your pita bread into the pot and set it to cook on high for 5 hours or if you’ll be gone during the day, set it to cook on high for 1 hr while you’re getting ready in the morning and then 7 hours on low.
That’s it! Unless you want to add in your optional items, then continue with your reading…
Step Two: Set your oven to 400 degrees. Cut each pita bread in half so you have six rounds total. Cut each half into 8 slices. With your pita wedges facing center up, spray with butter-flavored cooking spray, and bake them for about 5 minutes or until they are crispy chips.
Serve 1 cup of the mix from your crock pot with 8 pita wedges. Try adding in couscous and Casablanca to really get in on the Moroccan theme.
Would you try this recipe? Tell us what you think by posting a comment below: