Tag Archives: chicken recipes

Recipes: Slow Cooker Moroccan Chicken

Recipes: Slow Cooker Moroccan Chicken

I’d been craving this meal for awhile, and with the cooler temperatures, I thought it was the perfect time to enjoy! It’s one of my favorite recipes and is super easy to make.

The original recipe comes from the book by Suzanne Somers: Eat Great, Lose Weight (p. 162). There are lots of good recipes in that book, but this is my fav.

I decided to make it in a slow cooker this time. I was worried it wouldn’t turn out as I remembered it because I’ve always cooked it stovetop, but it came out absolutely delish!   

I changed things up a bit from the original recipe the very first time I made it. Initially, I used only skinless boneless chicken thighs. I prefer dark meat in poultry, so that was my go-to. However, this time I used chicken breasts. And I don’t put as much meat into the recipe as it calls for. I use only about 2-2 ½ lbs.

I’m also too lazy to make the preserved lemon rinds. Instead, I wash the lemon skin really well, then just slice the rind of one lemon with a twist into the pot. Be sure to remove before serving.

Most of my family loves olives, and I’m sure you couldn’t put a bad olive in here. My favorites for this recipe are oil cured olives. However, I forgot to buy them, so I used Kalamata olives, which I always have in my pantry.

The original recipe calls for saffron, but instead I serve it over Mahatma yellow rice which I make in a rice cooker. I prefer to keep the rice separate until serving, but I’m sure it would be fine if you mixed it.

I don’t measure things exactly when I cook. I usually just throw things in that approximate the measurement. So, feel free to adjust to your taste.


Slow Cooker Moroccan Chicken

¼ cup olive oil
3 medium onions, diced or one 12 oz. package frozen diced onions
2-2 ½ lbs boneless skinless chicken breast
2 cans Swanson 33 percent reduced salt chicken broth
4 garlic cloves, minced
1 cup chopped fresh cilantro
1 cup chopped fresh parsley (not Italian)
1 tsp. ground cumin
½ tsp. ground ginger
Salt and pepper to taste
Rinds of one small lemon
1 cup oil cured olives
1 cup frozen corn

Pour olive oil into bottom of slow cooker. Add garlic and onions. Add chicken pieces, salt, pepper and chicken broth. Cook on high for one hour.

Add parsley, cilantro, cumin, ginger, corn, lemon rinds and olives. Cook on low for three hours.

Shred the chicken pieces. Add back to the slow cooker and cook on low for one more hour.

Serve over rice.

To make the rice:

1-5 oz package Mahatma yellow rice
2 Tbsp olive oil
1 Tbsp butter or margarine
2 ½ cups chicken broth

Place everything in the rice cooker. Stir occasionally. Cook until the lever pops.


I hope you enjoy this meal as much as I do! Let me know in the comments below. And, if you make any other changes, please share!


Recipes – Obsessed! Avocado Chicken Egg Salad

Recipes – Obsessed! Avocado Chicken Egg Salad

I’ve determined that I’m a serial salad eater. From time to time, I’ll become obsessed with a particular salad concoction and eat it nearly on a daily basis for weeks on end. Then, I may never resurrect it again.

My current favorite salad was created by cleaning out my refrigerator on a rainy Saturday afternoon. I was hungry but too lazy to head out in the rain to get something to nosh, and in no real mood to cook. I opened my refrigerator door and grabbed whatever grabbed me. The result? A salad I am now obsessed with and everyone I’ve served it to loves it, too!

The first thing I noticed when I opened my refrigerator was the unopened Marie’s creamy ranch dressing that I’d purchased for entertaining over the holidays. It had an expiration date in about a month so I decided I’d best get to eatin’ it!

A bag on the second shelf held a chicken tender from the local grocery store. Rummaging through the vegetable drawer, I found some mixed baby greens, grape tomatoes and a small avocado. It all sounded good, but it still seemed something was missing.

The answer was on the top shelf. In a small Lock&Lock were black olives that called my name, and I remembered I had nearly a dozen hard boiled eggs. My sister always tells me to keep hard boiled eggs at the ready in case I need a quick snack or something to add to a recipe. She was right!

I chopped, tossed, seasoned and mixed and voila! My new favorite salad!

I’ve included a make-shift recipe for those that require one, but generally when I make salads – well, almost anything – I just go by gut. You can certainly substitute if you like, perhaps grilled chicken for the chicken tender, or low-fat ranch dressing. It’s an easy recipe with good things in it; just tweak it to your taste!

Just so you know, in my house you can never have too many black olives or coarse ground pepper on anything.

Avocado Chicken Egg Salad

2-3 cups mixed baby greens (your choice)
6 grape tomatoes
1 hard boiled egg
1 small avocado
I chicken tender
Black olives
1 TBSP ranch dressing
Salt and pepper to taste

Place greens and tomatoes in bowl. Slice hard boiled egg. Add thinly sliced chicken tender. Dice avocado. Add olives, seasoning and dressing. Mix. Eat!

If you try the salad, please let me know how you like it. I’ve eaten it about 20 times already. I’m sure once summer comes, I’ll switch to something else but this salad is where my taste buds are right now.