Moroccan Chicken

(from amodiobat’s recipe box)

Serve over rice.

Source: Lake Holm Ward Cookbook

Categories: dinner

Ingredients

  • 3 chicken breasts, cut up
  • 2 16-oz cans garbanzo beans
  • 1 red bell pepper, chopped
  • 1/3 c raisins
  • 2 T tomato paste
  • 4 T water
  • 3 cloves of garlic, minced
  • 3 T chicken bouillon
  • 1 28-oz can whole tomatoes
  • 3 T peanut butter

Directions

  1. Combine all ingredients but tomatoes and peanut butter in slow cooker; mix well.

  2. Cook on low 5-7 hours or high for 2 1/2 hours.

  3. Add tomatoes and peanut butter; continue cooking for 30 minutes, checking for doneness of chicken. Great served over rice.

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