Crockpot Chicken Marrakesh…

We had another family to dinner tonight, and I served them this. It was delicious, totally company worthy, and I made up the whole thing last night. I put it in the crockpot this morning before we headed out to Bible study, and I didn’t touch it again until they got here at 6:00. With a little garlic naan from Super Target or Trader Joe’s, you’ve got yourself a meal….

Crockpot Chicken Marrakesh

1 onion, sliced

2 cloves garlic, minced

2 large carrots, peeled and chopped

2 large sweet potatoes, peeled and cubed (can substitute regular potatoes, but it doesn’t have a really strong sweet potato flavor, so I wouldn’t)

1 (15 ounce) can great northern or cannellini beans, drained and rinsed

2 pounds skinless, boneless chicken breast halves, completely frozen

1 teaspoon ground cumin

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1 teaspoon ground black pepper

2 teaspoon dried parsley

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

A little bouillon and water at the end if needed (I didn’t need it.)

Directions

1.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, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to combine.

2.Cover the cooker, set to Low, and cook until the sweet potatoes are tender and the sauce has thickened, 7-9 hours. Shred chicken with a fork in the crockpot, and serve…

I peeled and cut up the sweet potatoes last night before bed, along with the other veggies, and put together the spice mixture in a little baggie. You can store the rinsed potatoes in a bowl of water, completely covered, overnight with no problems.