CROCK POT CHICKEN CASABLANCA (WW FLEX AND ALMOST CORE)

Crock Pot Chicken Casablanca (Ww Flex and Almost Core) image

Provided by justcallmetoni

Time 4h20m

Yield 8 serving(s)

Number Of Ingredients 18

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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

Steps:

Sauté onions, ginger and garlic in oil for 3 or 4 minutes and transfer to crockpot.
Brown chicken in same pan over medium heat. Reserve in skillet.
Add carrots, potatoes to crock pot.
Place chicken on top of veggies.
Stir seasonings in a small bowl and sprinkle over chicken along with currants and raisins.
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.
Add zucchini to the top.
Cover and cook on HIGH for 4 to 6 hours.
Add beans, parsley and cilantro 30 minutes before serving. (You can also do all cilantro or all parsley according to personal preference.).
Serve over cooked rice or couscous.