This has been a super hectic week. Interviewing, meal prepping, and attempting to pack for Europe have been consuming all of my time. Additionally it was my cookie monster’s birthday this week and I wanted to do something nice. I was going to surprise him at work with a cookie cake, but not only did I attempt to put in my contacts after cutting up jalapeños, the cake exploded in my oven, leaving marshmallows and batter everywhere. It was definitely a birthday fail. Instead I opted to send some cookies to his office, but being flustered from the morning I sent them anonymously. Whoops. In the midst of all this chaos, I have been writing up some easy recipes to make while on a busy schedule. This recipe was inspired after having some vegetable tangine, which I thought I can easily make in my crockpot. Thus, the crockpot Moroccan chicken was born. This tasty meal will save you time in the kitchen and help with those busy schedules. My only advice of the week is never try putting in contacts after cutting jalapeños and don’t bake a cake while in the shower.Happy eats and stay tuned for food updates, reviews, and travel adventures from Europe!

*Note: To make this recipe vegetarian, simply omit the chicken. You can add in more chickpeas for additional protein and some dried apricots as well for additional flavor.



Recipe Type






Hannah's Bananas

Prep time:

15 mins

Cook time:

6 hours

Total time:

6 hours 15 mins


6-8 servings


  • 4 skinless, boneless chicken breasts
  • 1 15oz can of chickpeas, rinsed and drained
  • 1 medium sweet potato, cubed
  • 1 cup of sliced carrots
  • ½ cup diced onion
  • 3 minced garlic cloves
  • 2 cups of vegetable stock/broth
  • 1 cup of water
  • ½ cup tomato sauce
  • 2-3 fresh vine tomatoes, cubed
  • 1 ½ cups mixed grains or couscous (I used Trader Joe’s mixed grains)
  • ½ tablespoon Moroccan seasoning (you can use a store-bought blend or make your own)
  • 1 teaspoon salt


  1. Add all of the ingredients to the crockpot and stir.
  2. Cook on low for 4-5 hours. Then scoop out the chicken and shred.
  3. Add the chicken back to the crockpot, and continue to cook for another 1-2 hours, or until the potatoes are fully cooked.
  4. Enjoy!