Ever have one of those days?  Well, this is it for me. After dance class last night I came home and we had dinner, helped the kids with their homework, took a ride down by the beach to watch the sunset.  It was a really great evening.

This morning I get up and can’t find my car keys anywhere.  This is the second set of car keys I have lost in 3 weeks!  I searched everywhere.  My son couldn’t get to school because I couldn’t get him to the bus stop across town.  I was supposed to volunteer at the book fair, can’t get to the school.   Of course, this is also the day that my other half is in Chicago at a seminar so I have no one to call for backup.  I finally called the mom of my daughter’s best friend to ask her to please just get my son to school.  So at 10:30 am he is off to school.  We won’t discuss how he is getting home yet but I hope to have found at least one set of car keys by then.

So, for dinner last night….

You know I love my slow cooker.  I found a recipe on Pinterest yesterday for Dutch Oven Moroccan Chicken from Just a Pinch.com that looked really delicious.  But, knowing me and the time crunch we are under lately I knew I needed to figure out a way to adapt it for the slow cooker.   I also wanted to make it an entire meal, other than adding a green salad, so that I wouldn’t have to worry about making a side dish after coming home from dance classes.

This was my first attempt.

Verdict:

Well, there was not a bit left in the slow cooker at the end of dinner.  I thought the chicken was a bit dry but the rest of the family ate it up.  It had a great blend of spices and was very flavorful.  My son was skeptical of sweet potatoes with Moroccan spices but I got him to try it and he ate two plates of it.

I served it with a simple green salad and it was a really good simple meal.

Ingredients:

• 1 full chicken breast, butterflied
• 2 extra-large sweet potatoes, cut into 6ths
• 1 large sweet onion, cut into 8ths
• 8 oz. baby carrots
• 1 red pepper, large chop
• 2 Tablespoons minced garlic
• 1/2 cup vegetable stock
• 1/4 cup lemon juice
• 1 Tablespoon honey
• 2 teaspoons cinnamon
• 1 Tablespoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 1/2 teaspoons ground ginger
• 1 teaspoon garlic powder

Directions:

1. Spray bowl of slow cooker with non-stick spray.
2. Layer sweet potatoes in the bottom of the slow cooker.
3. Spread baby carrots over the sweet potatoes.
4. Layer the red pepper over the baby carrots
5. Lay the onion over the red pepper.
6. Place the chicken in a flat layer on top of the onion.
7. Mix vegetables stock, honey and lemon juice in a small bowl.  Mix well and then pour over the chicken.
8. Mix cinnamon, paprika, salt, pepper, ginger and garlic powder in a small bowl until well combined.  Rub 2/3 of the mixture into the chicken.  Sprinkle the remaining 1/3 over the vegetables.
9. Cook on low for 6 hours or until chicken is cooked through.