Moroccan chicken casserole

Cooking Soups Moroccan chicken casserole

This Moroccan chicken casserole is a sensational slow cooker meal for the winter months.

Lables: High protein Low carb Low kilojoule Lower gi
  1. Preheat slow cooker on high. Add onion, garlic, chicken, carrot, capsicum and flour. Stir to combine. Add soup and stock. Season with pepper. Reduce heat to low. Cover. Cook for 6 hours, adding chickpeas in the last 5 minutes of cooking, or until chicken is cooked through and tender.
  2. Serve with couscous and coriander.

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1 medium red onion, chopped
2 garlic cloves, crushed
600g chicken thigh fillets, trimmed, cut into 4cm pieces
2 large carrots, peeled, cut into 3cm pieces
1 large red capsicum, cut into 3cm pieces
2 tbsp plain flour
500g Campbell's Velish Moroccan Vegetable soup
2 cups Massel chicken style liquid stock
2 x 125g cans chickpeas, drained, rinsed
Couscous and fresh coriander leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
6:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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