Crock Pot Moroccan Chicken Stew

A while ago I started following a page on Facebook called Skinny Crock Pot (now Skinny Ms Slow Cooker due to trademark issues with the name), and I came across this recipe and thought it would be interesting to try.  Moroccan food has quick a unique flavor with the spice combinations, and not everyone will like it.  For me, I have to be in the mood for something like that, and this past week I was.  Here are a couple pictures and the recipe (the rolls aren't part of the recipe, just leftover from Christmas dinner).  It does make a lot, and did not fit in my 3 quart crock pot (had to use my 6 1/2 quart one), so if you have a small crock pot, be sure to cut this in half.  If you have a big enough one, it will definitely make enough to freeze for later!  Enjoy!

Ingredients:

·         1 ½ pound chicken breast, cut into cubes

·         3 carrots, peeled and cut into chunks

·         1 onion, diced

·         4 cloves of garlic, minced

·         1 large sweet potato, peeled and cut into chunks

·         1 can chickpeas, rinsed and drained

·         1 ½ Tbsp tomato paste

·         2 ½ tsp cinnamon

·         2 ½ tsp ground cumin

·         ¾ tsp ground coriander

·         ¾ tsp cayenne pepper

·         1 ½ cup green beans, cut into 1 inch pieces

·         Chicken stock (about 3-4 cups)

Directions:

1.       Place all ingredients into a 3 ½ or 4 quart crock pot and add enough chicken stock to cover.

2.      Cover and cook on low 6-8 hours.

3.      Remove chicken and shred.  Return to crock pot and stir to combine.

4.      Serve over whole wheat couscous or brown rice if desired.

**May substitute pork for chicken**