Moroccan-Style Stewed Chicken

Ingredients

• 14.5 ounce canned tomatoes diced undrained canned
• 4 cups chicken stock see swanson®
• 4 servings orzo pasta hot cooked
• 3 cloves garlic minced
• 1 large bell pepper green cut into 2-inch-long strips
• 0.5 teaspoon ground cinnamon 
• 2 teaspoons ground cumin 
• 2 tablespoons honey 
• 1 large onion chopped
• 0.5 cup raisins 
• 2 ounce chicken thighs boneless skinless

Equipment

• bowl
• slow cooker

Directions

1. Stir the stock, garlic, honey, cumin, cinnamon, tomatoes, green pepper, onion and raisins in a 6-quart slow cooker.
2. Add the chicken and turn to coat.
3. Cover and cook on LOW for 7 to 8 hours* or until the chicken is cooked through.
4. Divide the stew among 4 serving bowls. Top each with about 1/2 cup orzo, if desired.