I first tried this recipe when I first moved to Edmonton two years ago. I found it on AllRecipes.com and to be honest, I didn’t like it. In May of this year I decided to give it another chance and was pleasantly surprised. I actually really enjoy this recipe now. I made it again last week while I was being a little lazy so I omitted the onion and garlic but it still turned out great. I think what really makes this meal so good are the spices. The prep time takes a while (close to an hour by yourself) but then you are done and the slow cooker does the rest for you.
1 onion, sliced
2 cloves garlic, minced
2 large carrots, peeled and diced
2 large sweet potatoes, peeled and diced
1 can garbanzo beans (chickpeas), drained and rinsed
2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
1 can diced tomatoes
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp cinnamon
1 tsp pepper
2 tsp parsley
2 tsp salt
Place onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken pieces into the slow cooker. In a bowl mix cumin, turmeric, cinnamon, pepper, parsley, and salt. Sprinkle over chicken and vegetables. Pour in tomatoes and stir to combine. Cover cooker, set to High, cook until potatoes are tender and sauce is thickened, 4-5 hours.