Slow Cooker
Moroccan Slow Cooker Chicken Thighs
Braised Baby Bok Choy and Carrots
Ingredients
- 2 lb bone-in, skin-on chicken thighs, skinned
- ¾ tsp salt
- ¾ tsp pepper
- 2 Tbsp coconut oil (or use avocado oil)
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1¼ cups coarsely chopped pitted dates
- 1½ cups organic chicken broth
Instructions
- Sprinkle chicken with salt and pepper. Melt oil in a large, deep skillet; add chicken, in batches, and cook 2 to 3 minutes per side or until browned.
- Place chicken in a 5- or 6-quart slow cooker. Add garlic and remaining ingredients. Cover and cook on LOW 5 hours or until thighs are tender.
Side Dish Ingredients
- ¾ cup organic chicken broth
- 1 Tbsp coconut aminos
- 6 heads baby bok choy, halved lengthwise
- 1 (10-oz) pkg shredded carrots
Side Dish Instructions
- Bring broth and coconut aminos to a boil in a large, deep skillet. Add bok choy and carrots. Cover, reduce heat, and simmer 6 to 8 minutes or until tender. Season with salt and pepper to taste.
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