Slow Cooker Chicken Marrakesh
Prep time 10 mins
Cook time 4 hours & 10mins
Makes 8 servings
This warming and comforting slow cooker dish will soon become a family favourite. Full of flavour and spices, this dish is best served with our Turmeric & Lentil Sourdough to mop up all the delicious juices!
1 (100grams) onion, peeled and sliced
2 (10grams) cloves garlic, chopped
2 (100 grams) large carrots, peeled and diced into 2cm cubes
2 large sweet potatoes, peeled and diced into 2cm cubes
1 can (420grams) of chickpeas beans, drained and rinsed
900 grams skinless, boneless chicken breast halves, cut into 5 cm pieces
1-1/2 teaspoons ground cumin
1-1/2 teaspoon ground turmeric
¾ teaspoon ground cinnamon
½ teaspoon ground black pepper
½ teaspoon salt
1 bunch fresh parsley
2 (420 grams) cans diced tomatoes
1. Place the onion, garlic, carrots, sweet potatoes, chickpeas, and chicken breast pieces into a slow cooker.
2. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.
3. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 3-1/2 to 4 hours.
4. Best served with lightly toasted Brumby’s Turmeric, Lentil & Cumin Sourdough.