Moroccan Chicken

Ingredients
  • 2 pounds boneless, skinless chicken thighs
  • 4 large carrots, cut into bite-sized pieces
  • 1 yellow onion, finely chopped
  • 1 (28 oz.) can diced tomatoes
  • 1 (10.25 oz.) can chickpeas, rinsed and drained
  • 1/3 cup prunes, diced
  • 2 pears, diced
  • 4 cloves garlic, minced or crushed
  • 2 teaspoons cumin
  • 2 teaspoon paprika
  • 1 teaspoon black pepper
  • 2 teaspoons cinnamon
  • kosher salt, as needed
  • couscous, for serving
Preparation
  1. Place chicken thighs, carrots, onion and chickpeas in slow cooker, then top with tomatoes, prunes, pears and garlic.
  2. Season with cumin, paprika, black pepper, cinnamon and salt, then cover slow cooker.
  3. Cook on high for 3 hours (or on low for 4-5 hours), or until chicken is tender, then shred chicken.
  4. Serve hot with couscous and enjoy.