Crock Pot Moroccan Chicken

Tried out a new crock pot recipe last week and OH MY YUM!  And easy!  Win Win!

I like to have dinner ready on football game nights, which is sometimes three nights a week!  In the rush of getting home post-game, getting showers done, homework checked, and boys headed to bed, I forgot to take a picture...but I got one of my yummy leftovers!

Here's the original recipe along with my modifications

2 (15 ounce) cans chickpeas, rinsed and drained
1 (28 ounce) can whole tomatoes drained and cut into 1-inch cubes (I used a can of chopped tomatoes, juice and all)
2 large bell peppers, chopped (I used green because they were cheapest)
1 red onion, chopped
1/3 cup golden raisins (the bites with raisins were VERY yummy, but there weren't many, so I think I will increase this a lot the next time I make this recipe)
2 T tomato paste (I just used the whole little can)
2 T water
1 T ground cumin
2 t ground cinnamon
2 t paprika
1/2 t salt
1.25 lbs boneless, skinless chicken thighs, cut into 1 inch cubes (I used a whole family package of thighs and put them in whole and shredded them with my handy shredder scissors after it was cooked)
3 T creamy peanut butter or other nut butter of your choice (I used peanut butter...forgot to put in until after I had served first helpings...everyone agreed that it was way yummier with the peanut butter)

In your crock pot, stir together all ingredients.  Cover and cook on low 8 hours or 3 to 4 hours on high.

Stir in nut butter of your choice and serve over rice, quinoa, or couscous.  (I think this would be amazing with couscous, but the ease of the rice cooker won this week)

Tropical Slaw

Tropical Slaw          

I had some cabbage to use up, and was tired of regular slaw. I found a recipe similar to this, left out what I didn’t like, and voilà! Both Larry and I loved this!

3 cups shredded cabbage (1/3 – ½ a head)
1 can (20 oz) pineapple tidbits
1 can (11 oz) mandarin oranges
½ - 1 cup flaked coconut
1 6-8 oz carton piña colada or pineapple yogurt
½ cup chopped walnuts

Drain pineapple and oranges. (Won’t use the liquid, so feel free to use in other dishes if you care to.)  In medium bowl combine cabbage, pineapple, oranges, and coconut. Add yogurt and toss to coat. Top with walnuts. Refrigerate until serving.