Crock Pot Chicken Casablanca

Global Saturday Chefs recipe with Nathan Fong and food entertaining specialist Korey Kealey

Crock Pot Chicken Casablanca

1 large onion, sliced

1 tsp fresh ginger, grated

2 cloves garlic, minced

3 large carrots, diced

2 large potatoes, peeled and diced

1 medium zucchini, sliced 1" thick

1 15-oz. can garbanzo beans, drained

3 lbs. boneless chicken breast

1/2 tsp cumin

1/2 tsp turmeric

1/2 tsp salt

1/2 tsp pepper

1/4 tsp cinnamon

1/4 tsp cayenne pepper

1 14 1/2-oz. can chopped tomatoes

2 tbs. chopped parsley

1 tbs. chopped cilantro

Directions:

Combine first eight ingredients in stoneware. Combine spices in small bowl and sprinkle over ingredients in stoneware. Add chopped tomatoes. Cover cook on Low 8 to 10 hours or on High 4 to 5 hours. Stir in parsley and cilantro before serving. Serve over couscous.