Crock Pot Chicken Casablanca Ww Flex and Almost Core
Transform your dinner routine with Crock Pot Chicken Casablanca, a Weight Watchers-friendly, almost Core recipe that’s as wholesome as it is flavorful! This vibrant slow-cooker dish combines tender boneless chicken thighs with a medley of nutrient-rich vegetables like sweet potato, zucchini, and carrots, all slow-simmered in a fragrant blend of cumin, cinnamon, ginger, and paprika. Hearty chickpeas and diced tomatoes round out the dish, creating a satisfying, protein-packed meal perfect for busy weeknights. With just 20 minutes of prep and the magic of your crock pot, this recipe delivers warm, comforting flavors with minimal effort. Serve it with a sprinkle of fresh cilantro and a squeeze of lemon for a bright, zesty finish that brings the dish to life. Perfect for meal prep, gluten-free diets, or anyone craving a healthy, exotic twist on comfort food!
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 medium carrots, sliced into rounds
- 2 medium zucchini, sliced into rounds
- 1 large sweet potato, peeled and cubed
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes
- 1 cup low-sodium chicken broth
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 4 pieces lemon wedges (optional, for serving)
Instructions
Spray the inside of a 6-quart slow cooker with nonstick cooking spray for easy cleanup.
Arrange the chicken thighs in an even layer at the bottom of the slow cooker.
Add the chopped onion, minced garlic, sliced carrots, zucchini rounds, cubed sweet potato, and drained chickpeas on top of the chicken.
Pour in the canned diced tomatoes and chicken broth, ensuring everything is well distributed.
In a small bowl, mix together the ground cumin, cinnamon, ginger, paprika, salt, and black pepper. Sprinkle this spice mixture evenly over the contents of the slow cooker.
Cover the slow cooker with its lid and cook on LOW for 6 hours or HIGH for 3-4 hours, or until the chicken is tender and the vegetables are fully cooked.
Once cooked, gently stir the contents to combine the flavors, being careful not to break the chicken apart too much.
Serve hot with chopped fresh cilantro as a garnish and a lemon wedge on the side for extra brightness, if desired.
Nutrition Facts
Calories |
393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 534 mg | 23% | |
| Total Carbohydrate | 34.4 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.0 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1048 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
