Crockpot Moroccan Chicken

Today's crockpot recipe is for Moroccan chicken and vegetables.

Moroccan Chicken and Vegetables

4 skinless chicken thighs, cut into 1" cubes
2 16-oz cans garbanzo beans, drained
15-oz canned tomatoes, cut into 1" cubes (about 2 cups)
1 large red bell pepper, seeded, cut into 1" squares
1 cup chopped red onion
1/4 cup raisins
2 Tbs tomato paste
2 Tbs water
3 cloves garlic, minced
2 tsp instant chicken bouillon
1 1/2 tsp ground cumin
2 Tbs peanut butter

Hot cooked couscous or brown rice (enough for all) Place garbanzo beans, tomatoes, bell pepper, onion, raisins, tomato paste, water, garlic, chicken bouillon and cumin in 5-quart slow cooker. Mix until well combined. Place chicken pieces on top of bean mixture. Cover. Cook on low heat setting 6-7 hours, or until chicken is tender. Stir in peanut butter. Serve over couscous or brown rice. Serves 6.

Vegetarians: Skip the chicken and add another can of garbanzo beans.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com/

Texas Hash

Texas hash... here's a simple way of making this unique southern/southwestern dish in your crockpot. The cooking of the rice in the dish itself will make the meal much more delicious than preparing the rice traditionally.

Texas Hash

2 pounds ground beef (round)
2 onions -- chopped
2 1 lb. cans tomatoes
1 1/2 tsp chili powder
2 1/2 tsp salt (grounded sea salt is best)
2 tsp Worcestershire sauce
1 cup long grain white rice -- raw

Brown ground beef and drain well. Combine all ingredients in crockpot and cook on LOW for 8 hours.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Bean Stew

Today's recipe features crockpot bean stew. A delicious, hearty meal.

Bean Stew

1/2 cup onions
1 1/2 tsp paprika
1/2 c pinto beans (dried)
5 cup water
1 bay leaf
1 tsp celery seed
1/2 c red kidney beans (dried)
1/2 c lima beans (dried)
1/2 c split peas, uncooked, yellow
1 tsp dill weed
1/2 tsp pepper
2 cup mixed chopped vegetables (potatoes, carrots, celery, etc.)

Soak the dried beans overnight or use quick soak method. Dump everything in the crockpot all at once and cook for about 8 hours.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Potato Stuffed Cabbage

Here's a unique and intriguing recipe for stuffed cabbage.

Potato Stuffed Cabbage

1 head cabbage
5 lb potatoes peeled
2 onions
1/2 cup rice, raw
1 tsp dill, dried
1/4 tsp black pepper ground
2 egg whites
1 can tomatoes (28 oz)
1 apple peeled and sliced
1/4 tsp ginger, dried ground

Parboil cabbage and separate the leaves. Slice off part of the heavy stalk of each leaf by slicing parallel to the leaf (do not cut into the leaf).

Grate potatoes, small inner leaves of cabbage, and one of the onions. Mix together. Add rice, dill, and black pepper. Beat egg whites until frothy and add to potato mixture.

Set aside two or three of the largest leaves. Fill each remaining cabbage leaf with approximately 2 Tbsp of the potato mixture. Fold up bottom of leaf, then fold in the sides, and roll up. Secure with toothpick if necessary. Slice the reserved leaves and line the bottom of crock pot with them. Slice second onion and layer on top of cabbage. Add tomatoes, apple, and ginger. Place rolled stuffed cabbages into pot.

Cook at low heat for 4 to 5 hours. Yield: 8 servings.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com

Crockpot Red Beans and Rice

Now making red beans and rice has gotten even easier. You can do it in the crockpot.

Crockpot Red Beans and Rice

1 lb dried red kidney beans
1 cup cooked ham pieces
1 onion, chopped
1 Tbs Worcestershire sauce
1 tsp Tabasco sauce
2 bay leaves
2 cloves garlic, minced
4 Tbs parsley
4 cups water

Soak red beans overnight in enough water to cover beans. Drain beans and place in slow cooker. Add in ham and all other seasonings. Pour water over all and cook on Low for 8 hours or until beans are tender.

Serve over rice.

Serves 4-6.

Josh Day
Editor, Crockpot Recipes
http://crockpotrecipes101.com