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Crockpot Recipe - CHICKEN CASABLANCA

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
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

Directions:
Combine first eight ingredients in crock pot. Combine spices in small bowl and sprinkle over ingredients in crock pot. 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.

General Food Recipe Tip:

140 degrees is the temperature the food needs to reach as quickly as possible. If you are at home during the cooking times, test the food temperature after four hours of cooking on LOW - the temp should be at least 140 degrees. If it isn't, there's a problem with your crockpot and you should get a new one.