SLOW COOKER CHICKEN MARRAKESH

INGREDIENTS: 1 onion slices; 2 cloves of garlic, minced(optional); 2 large carrots, peeled and diced; 2 large sweet potatoes, peeled and diced; one 15 ounce can garbanzo beans, drained and rinsed; 2 pounds skinless, boneless chicken breast halves, cut into 2 inch pieces; 1/2 teaspoon ground cumin; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1/2 teaspoon ground black pepper; 1 teaspoon dried parsley; 1 teaspoon salt; one 14.5 ounce can diced tomatoes.

DIRECTIONS: Place the onion, garlic, carrots, sweet potatoes, garbanzo beans and chicken breast pieces into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley and salt. Sprinkle the mix over the chicken and vegetables. Pour in the tomatoes and stir to combine. Cover the cooker, set to high and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours.

NOTE: THE CHICKEN BREAST CAN BE REPLACE BY CHICKEN THIGH MEAT OR WINGS OR LEG MEAT. YOU MAY NEED TO ADD MORE SALT TO THE SUBSTITUTIONS IF YOU THINK IT’S A LITTLE BLAND.