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Slow Cooker Greek Chicken and Vegetables

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PREP TIME
30 min
COOKING TIME
320 min
TOTAL TIME
385 min
SERVINGS
8 servings
Dinner Mediterranean
Slow Cooker Greek Chicken and Vegetables
Ingredients
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 8 bone-in chicken thighs, skin removed
  • 1 (15 ounce) can chickpeas, drained
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 12 marinated artichoke hearts, drained
  • 4 large carrots, chopped
  • 4 large garlic cloves, halved
  • 1 (3 inch) piece cinnamon stick
  • 1 tablespoon olive oil, or more as needed
  • 1 large sweet onion, halved and thinly sliced
  • 1/2 pound green beans, trimmed and halved
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1/4 cup coarsely chopped cilantro
  • 3 cups water
  • 2 cups couscous
Instructions
1
Combine turmeric, ginger, coriander, salt, cumin, and a pinch of heat in a small bowl. Gently massage the spice blend onto chicken, allowing it to marinate for at least 30 minutes.
2
Next, combine chickpeas, diced tomatoes, artichoke hearts, carrots, garlic, and a fragrant cinnamon stick in the bottom of a large 6- to 7-quart slow cooker.
3
In a large nonstick skillet, heat olive oil over medium-high heat. Add chicken and sear until browned on both sides, approximately 4 minutes per side. Carefully transfer the chicken to the slow cooker, bone-side-up. Add sliced onions to the same skillet and sauté over medium-high heat until they develop a rich yellow hue from the turmeric and begin to caramelize, about 5 minutes. Transfer the onions to the slow cooker.
4
Cover the slow cooker and cook on Low for approximately 2 hours, allowing the flavors to meld together.
5
Add green beans, bell pepper, and a sprinkle of cilantro on top of the chicken. Cover and cook for an additional 3 hours, or until the vegetables are tender.
6
Meanwhile, bring 3 cups of water to a boil in a saucepan. Add couscous and stir gently. Cover the pot and turn off the heat, allowing the water to absorb into the couscous and making it tender, 5 to 10 minutes.
7
Serve hot couscous on each plate, topped with chicken and vegetables. Spoon the rich juices from the slow cooker over each serving.