Slow-Cooker Moroccan Chicken

• Prep Time 15 min
• Total Time 5 hr 30 min

Ingredients

8

chicken drumsticks (about 1 1/2 pounds), skin removed

1

can (8 ounces) pineapple tidbits or chunks in juice, undrained

1

large onion, chopped (1 cup)

2

cloves garlic, finely chopped

2

tablespoons lemon juice

1

teaspoon salt

1

teaspoon dried marjoram leaves

3/4

teaspoon crushed red pepper

1/4

teaspoon ground turmeric

1

tablespoon cornstarch

1

tablespoon cold water

1/4

cup sliced pimiento-stuffed olives

1

tablespoon chopped fresh parsley 

Directions

• 1 Place chicken in 5- to 6-quart slow cooker. Mix pineapple, onion, garlic, lemon juice, salt, marjoram, red pepper and turmeric; pour over chicken.
• 2 Cover and cook on low heat setting 4 to 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from cooker, using slotted spoon; place in serving dish. Cover to keep warm.
• 3 Remove fat from sauce. Mix cornstarch and water; stir into sauce.
• 4 Cover and cook on high heat setting about 15 minutes or until thickened. Stir in olives.
• 5 Pour sauce over chicken. Sprinkle with parsley.

source:bettycrocker.com