 |
Chicken Casablanca
 Print Version |
 Email To A Friend
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
1 15 oz. can garbanzo beans, drained
3 lbs. Boneless, skinless chicken breast pieces
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
1 14-1/2 oz. can chopped tomatoes
2 tablespoons chopped parsley
1 tablespoon chopped cilantro
Combine first eight ingredients in crockpot. Combine spices in small bowl and sprinkle over ingredients in crockpot. Add chopped tomatoes. Cover; cook on Low 8 to 10 hours (High 4 to 5 hours). Stir in parsley and cilantro before serving. Serve over cooked rice.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
