½cupchicken broth (Note: use only ¼ cup chicken broth if you want to cook the Israeli Couscous separately)
2tablespoonsdry white wine
Browning the Chicken:
Heat a skillet over medium-high heat.
Drizzle the chicken with olive oil and season with salt/pepper.
Sear the chicken thighs for about 5-6 minutes on each side or until the skin has a nice golden brown color.
Transfer to a large bowl and mix in the spices mixture and lime juice. Be sure to rub mixture over both sides of the chicken.
Cooking in a Slow Cooker:
Place fresh vegetables (bell pepper, carrots, red onion, garlic cloves): on the bottom of Crock-Pot® slow cooker.
Combine chicken broth and white wine, pour on top of vegetables. (please see notes)
Put the seared chicken thighs on top of the vegetables.
Cover and Cook for 3 hours on high heat or 6-7 hours on low heat (Or until the internal temperature should register 165 degrees F)
Option 1: Once the chicken is fully cooked, remove the lid and add uncooked couscous into Crock-Pot® slow cooker. Add a bit extra broth if necessary. Cover and cook for 30 minutes longer or until couscous is cooked.
Option 2: Cook the couscous separately. Quickly rinse the cooked couscous with cold water to remove starch, then pour into the Crock- Pot® slow cooker before serving. (please see notes).
Note: If you choose for option 2, you may want to cut the amount of chicken broth in half (use only 1/4 cup of chicken broth)