"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Slow Cooker - Chicken Casablanca Recipe

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This recipe for Slow Cooker - Chicken Casablanca, by , is from Rocky Strong Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jennifer Rock
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
2 large onion - sliced
1 tsp. fresh ginger - grated
3 cloves of garlic - minced
3 lbs. chicken pieces skinned (I use skinless,boneless chicken breasts cut into 1 inch chunks)
3 large carrots - diced
2 large potatoes, peeled and diced
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. salt and pepper
1/4 tsp. cayenne pepper
1/4 tsp. cinnamon
1 can (14.5 oz) chopper tomatoes
3 medium zucchini - sliced 1 inch thick
1 can (15 oz) garbanzo beans - drained
2 tbsp. chopped parsley
1/2 tsp. cilantro

Directions:
Directions:
Saute onions, ginger and garlic in oil. Transfer to crockpot. Brown chicken in same pan over medium heat. Add carrots, potatoes and zucchini to crockpot. Place chicken on top of veggies. Stir seasonings in a small bowl and sprinkle over chicken. Add tomatoes. If you want a little more liquid, I add some low sodium chicken broth.

Cover and cook on high 4 to 6 hours. Add beans, parsley and cilantro 30 minutes before serving. Served over cooked rice or cous cous.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
This has become one of our favorite meals. It is easy to put together and you can adjust the flavors to your liking. Slow cooking in the Crockpot is helpful when you are really busy. It makes great left overs and is just as good served cold!

 

 

 

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