Crock Pot Chicken Marrakesh

2 cloves minced garlic

1 large onion, chopped

2 large sweet potatoes, peeled and cut into bite size pieces

3 large carrots, peeled and chopped

2 pounds boneless, skinless chicken breasts, trimmed of fat and cut into bite size pieces

1 can diced tomatoes

1 can chickpeas (garbanzo beans)

2 tablespoons dried parsley

1 tablespoon garam masala

1 tablespoon ground turmeric

1 tablespoon ground cumin

1 teaspoon ground cayenne pepper

1/2 teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper, to taste

1. In a large bowl, mix together the tomatoes, garlic and spices.
2. Pour half the mixture into the bottom of the crock pot. Add chicken, chickpeas, carrots, sweet potatoes and onions to the crock pot. Pour the remaining tomato mixture on top.
3. Put the lid on the slow cooker and turn the appliance on the low setting. Cook for 8 to 9 hours, or until the sweet potatoes are tender.

• If you prefer to use a stock pot rather than a slow cooker, you may want to saute the garlic in a little bit of olive oil first.
• Since this cooks for so long, you can also use chicken breasts (or thighs, if you prefer) with the bone in. With about an hour of cook time remaining, remove the chicken, debone it, and add the chicken back to the pot.
• If you have it, I recommend using fresh parsley rather than dried. If using fresh, add it just prior to serving.
• Serve the Marrakech over rice or cous cous, or try it with a side of Morrocan mashed potatoes. 
• Flatbread is also a nice complement to this aromatic chicken stew.