Slow Cooker Moroccan Style Chicken and Vegetables with Quinoa Risotto

I have been making a version of this dish for a few years now. It makes a bunch of food, so as a single girl I had lots of leftovers. Now, it does not extend quite so far, but you can easily add more meat to make up for all of the sides in this. Because, oh yes, this is a one-dish wonder. You could leave off the quinoa risotto entirely, or use couscous, OR you could go nuts and add some starchy food into the slow cooker, like potatoes. I think sweet potatoes would go really nicely in it.

 

Originally, this dish was modified from a Good Housekeeping issue (September 2007), but my husband decided recently that he is not a big fan of butternut squash (the main star of the dish before). So, I opted to turn it into a carrot dish. There is a bit more liquid, so you could either use less chicken broth or use a butternut squash (about 1.5 pounds) instead of the carrots.

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