CHICKEN CASABLANCA

1 large onion, sliced
1 tsp fresh ginger, grated
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1-inch thick
1 (15 oz). can garbanzo beans, drained
3 lbs. boneless chicken breast
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 (14 1/2-oz.) can chopped tomatoes
TO SERVE:
2 Tbsp chopped parsley
1 Tbsp chopped cilantro
hot cooked rice

Combine first eight ingredients in crock pot stoneware.

Combine spices in small bowl and sprinkle over ingredients in stoneware. Add chopped tomatoes.

Cover cook on Low 8 to 10 hours or on High 4 to 5 hours.

Stir in parsley and cilantro before serving. Serve over cooked rice.