Crock Pot Chicken Casablanca (ww Flex And Almost Core)

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 1/2 tablespoons olive oil
• 2 large onions, thinly sliced
• 2 teaspoons fresh ginger, grated
• 3 garlic cloves, minced
• 2 1/4 lbs boneless skinless chicken breasts
• 4 large carrots, sliced about 1/4 inch thick (or less)
• 2 large sweet potatoes, peeled and diced or 2 large potatoes, peeled and diced in 1 to 1 1/2 inch chunks
• 4 tablespoons currants (if core must count points) or 4 tablespoons raisins (if core must count points)
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon pepper
• 3/4-1 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper
• 2 (14 1/2 ounce) cans diced tomatoes
• 3 medium zucchini, sliced 1 inch thick
• 1 (14 1/2 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh cilantro, chopped

Recipe

• 1 sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
• 2 brown chicken in same pan over medium heat. reserve in skillet.
• 3 add carrots, potatoes to crock pot.
• 4 place chicken on top of veggies.
• 5 stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
• 6 if you like a very thick sauce, drain one of the two cans of tomatoes before adding to crock pot. top chicken with diced tomatoes.
• 7 add zucchini to the top.
• 8 cover and cook on high for 4 to 6 hours.
• 9 add beans, parsley and cilantro 30 minutes before serving. (you can also do all cilantro or all parsley according to personal preference.).
• 10 serve over cooked rice or couscous.