I am happy to offer something different this time around: a guest post from my better half! Of course I am referring to my darling Wifey, and since it was her who was the impetus behind the Caveman learning to cook with a crock pot in the first place (and since she has done more with a Rival Crock Pot than I will likely ever attempt) it only seems fitting that she offer her own suggestions here. So, without further ado, I present some of my Wife’s ideas on cooking with a slow cooker!
An Easy (and Tasty) Crock Pot Moroccan Chicken Recipe for You
Have you ever tried preparing a Moroccan chicken recipe in your Rival crock pot? It takes a little more time and effort but it is still quite an easy crock pot chicken recipe that will make you a whole heap of food that can be frozen for later lunches and dinners and that is always very handy. There are a few slow cooker recipes for Moroccan chicken that are easy to follow, and for the sake of any slow cooker novices out there, I have chosen to go with one that I consider the easiest.
First, you need to take two whole chickens and spice both of them with a combination of salt and pepper. If you have sea salt and a peppercorn mixture on hand that’s even better. Once the chickens are both spiced, you need to place them into your medium sized crock pot (at least 5 quarts capacity or larger) with around 3 or 4 cups of water and cook the chickens on the high setting for a couple of hours. Once that is done you need to then skin and debone the chickens carefully making sure not to leave any of the smaller bones behind. Afterwards, put the deboned chickens back in your crock pot and continue cooking on high until it is all stringy -usually a couple more hours. When you are first putting the deboned chicken back in the slow cooker, make sure that there is still a couple of cups of liquid in there otherwise add some more.
Once the chicken has cooked for a few hours and softened up, it is time to add any of the spices that you have on hand that you would normally add to your chicken recipes such as maybe sage, tarragon, parsley or some bay leaves. After this go ahead and add a drained and rinsed can of chickpeas and one of mixed beans. You can also chop up and add any other preferred vegetables that come to mind. Now stir it all together and set it to cook for a final hour on the low setting, and when you are done you will have prepared an amazing comfort food for a big group or a few convenient future meals which can be frozen until needed for someone on the go!
Well that definitely sounds tasty,Honey! Thanks for the recipe idea – and for stopping by to share it!