Slow Cooked Moroccan Chicken
1 med onion, coarsely chopped (1/2 cup)
8 oz baby carrots with tops
1 bell pepper sliced lengthwise into norrow strips
1 small pkg frozen snow peas, thawed
1/2 cup pitted dried plums (prunes)
1 14oz can chicken broth
8 bone-in chicken thighs, skinned
1 1/4 tsp curry powder
1/2 tsp salt
1/2 tsp ground cinnimon
In 4 to 5 quart slow cooker, combine onion, carrots, bell pepper and snow peas.
Add plums and broth.
Top with chicken.
In small bowl combine curry powder, salt and cinnamon.
Sprinkle over chicken.
Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
Remove chicken, fruit and vegetables from slow cooker with a slotted spoon.
Spoon some of the cooking juices on each serving.
Pairs Well With
A co-worker gave me this recipe. She found it on the Better Homes and Gardens recipe website. It's a great slow-cooker recipe for busy schedules.