CROCKPOT Moroccan Chicken | WW Recipe Test | Can I LOWER the BITES/POINTS From the Original?

dried apricots

🥗Healthier: fresh apricots

💰Cheaper: raisins

Fresh apricots are lower in sugar and calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey offers leaner meat options.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces sodium and calories.

Spray a Crock-Pot with cooking spray.

Prepare butternut squash by placing it in a bowl with 2 tablespoons of water, cover, and microwave for 5-8 minutes.

In a small sauté pan, coat with cooking spray and heat.

Add chopped onion to the pan and sauté for 3-4 minutes until softened, stirring occasionally.

In a bowl, sprinkle the spice mixture (cumin, cinnamon, chili powder, salt, and pepper) over the cubed chicken breast and toss to coat.

Once onions are softened, add them to the Crock-Pot along with the microwaved butternut squash, diced tomatoes, chickpeas, sliced almonds, minced garlic, and ginger paste.

Stir everything together in the Crock-Pot to combine.

Cover and cook on low for 6-8 hours or high for 3-4 hours until the chicken is cooked through and tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens