Chicken Casablanca Slow Cooker Recipe From Crock-Pot

Chicken Casablanca

User Rating:

Rate this Recipe:

Cook Time

8 - 10 hours on LOW
4 - 5 hours on HIGH

Slow Cooker

5 - 5.5 Quarts

Ingredients

1 large onion, sliced

1 teaspoon fresh ginger, grated

2 cloves garlic, minced

3 large carrots, diced

2 large potatoes, peeled and diced

1 medium zucchini, sliced 1" thick

15 ounces garbanzo beans, canned, drained

3 pounds boneless chicken breasts

1/2 teaspoon cumin

1/2 teaspoon turmeric

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon cinnamon

1/4 teaspoon cayenne pepper

14 1/2 ounces chopped tomatoes, canned

2 tablespoons parsley, chopped

1 tablespoon cilantro, chopped

Directions

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

Disclaimer on Recipes:

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions ("JCS") has not tested these recipes and is not responsible for the outcome of any recipe you try from our website. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.

Crock-Pot^® Countdown Slow Cooker