1. Heat 1 tablespoon olive oil over
medium-high heat in a large skillet. Season chicken with salt and pepper
and add to the skillet. Cook for 3 minutes per side, then transfer to a
slow cooker.
2. Heat the remaining tablespoon of oil in the same skillet and add the diced onion. Cook for 2 minutes, then pour over the chicken.
3. Add the remaining ingredients (minus the quinoa) to the slow cooker and stir to combine. Cook on HIGH for 3 hours.
4. Shred the chicken with 2 forks, then place back in the slow cooker and cook for 10 minutes longer.
5. Place quinoa into serving bowls and ladle chicken and sauce over the top. Garnish with parsley.
Slow Cooker Moroccan Chicken
Serves 4
All you need:
2 tablespoons olive oil, divided
1 pound boneless, skinless chicken breast (preferably organic)
1 large red onion, diced
1 (15 oz.) can full fat coconut milk
1 cup pumpkin puree
1 (8 oz.) can tomato sauce
1 cup chicken broth
1 1/2 tablespoons Moroccan seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
Cooked quinoa, for serving
Chopped parsley, for garnish
All you do:
1. Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Season chicken with salt and pepper and add to the skillet. Cook for 3 minutes per side, then transfer to a slow cooker.
2. Heat the remaining tablespoon of oil in the same skillet and add the diced onion. Cook for 2 minutes, then pour over the chicken.
3. Add the remaining ingredients (minus the quinoa) to the slow cooker and stir to combine. Cook on HIGH for 3 hours.
4. Shred the chicken with 2 forks, then place back in the slow cooker and cook for 10 minutes longer.
5. Place quinoa into serving bowls and ladle chicken and sauce over the top. Garnish with parsley.