Crock Pot Chicken Casablanca (Ww Flex and Almost Core)

Ingredients

• 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 potatoes, peeled and diced in 1 to 1 1/2 inch chunks
• 4 tablespoons currants or 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

Directions

1. 1

   Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.

2. 2

   Brown chicken in same pan over medium heat. Reserve in skillet.

3. 3

   Add carrots, potatoes to crock pot.

4. 4

   Place chicken on top of veggies.

5. 5

   Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.

6. 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. 7

   Add zucchini to the top.

8. 8

   Cover and cook on HIGH for 4 to 6 hours.

9. 9

   Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).

10. 10

    Serve over cooked rice or couscous.