Crock Pot Casablanca Chicken

Whew!  That’s a mouthful!  I don’t have step by step photos of this recipe because  I put this together Monday morning before taking the kids to school, heading to the gym, and then to work.  I didn’t have time for snapping photos!  But I wanted to share the recipe for two reasons.  1)  It’s very, very delicious.  2) It’s made in the crock pot, which means you just need a few minutes in the morning and dinner is ready for you when you get home from work!

Crock Pot Casablanca Chicken

  • 1 onion, diced
  • 3 garlic cloved, minced
  • 3 large carrots, sliced
  • 2 large potatoes, diced
  • 2 lbs. chicken breasts or chicken tenders (Boneless & Skinless)
  • 1/2 tsp cumin
  • 3 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cinnamon
  • 14 oz. can diced tomatoes
  • 15 oz. can cannelini beans, drained
  • 2 tbsp parsley

Place onions, garlic, carrots and potatoes in crock pot.  Cut chicken into bite sized pieces and place in crock pot.  Stir into vegetables.  Combine cumin, salt, pepper and cinnamon and sprinkle over chicken and vegetables.  Add tomatoes.  Cover and cook on Medium for 8 hours or High for 6 hours.  About 10-15 minutes before serving, stir in cannelini beans and parsley.

Serve as is, or over cooked rice.

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