MOROCCAN SLOW COOKER STEW

[Fidissimus]

Moroccan Slow Cooker Stew

Ingredients

4 boneless, skinless chicken breasts (cut into strips)
1 medium onion
2 clove garlic cloves
1 medium butternut squash
1 cup carrots
28 oz canned crushed tomatoes
1 cup Chicken Broth
1/2 tsp ground cinnamon
1 tsp ground cumin
1/2 - 1 tsp red pepper flakes
15 oz canned garbanzo beans
1/2 tsp kosher salt

Instructions

Rinse and pat dry chicken breasts. Cut into strips.

Coat a small skillet with cooking spray. Add chicken to brown, then onion and garlic; sauté for 5 minutes.

Place squash (peeled, seeded and diced into 2" cubes) in a 3-quart or larger slow cooker (crockpot). Add chicken and sauteed onion and garlic; add carrots, tomatoes, broth, cinnamon, cumin and red pepper flakes. Cover and turn on to low heat; simmer for 6 hours.

Add chickpeas and salt. Stir, cover and heat for an additional 5 minutes. Yields about 9 servings; 1 cup per serving.
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Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, dairy, eggs, almonds, pineapple and brewers yeast.
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