Crock Pot: Chicken Casablanca

1 onion, sliced
1/2 tsp ground ginger
2 cloves garlic, minced
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced
1 15 oz can garbanzo beans, drained
4 chicken breasts
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 14.5 oz can diced tomatoes
2 Tbs parsley
1 tbs cilantro, chopped

Combine the first 8 ingredients in the crock pot. In a small bowl, combine the spices and sprinkle them over the food in the crockpot. Add the chopped tomatoes. Cover; cook on low for 8 hours or on high for 4 hours. Stir in parsley and cilantro before serving.

Crock Pot: African Style Chicken and Couscous

2 chicken breasts
1 onion, chopped
4 cloves garlic, minced
1/2 tsp crushed red pepper flakes
1/2 tsp ginger
1 tsp salt
1/2 tsp pepper
1/4 cup lime juice
Hot, cooked couscous

Combine all ingredients, except the couscous in the crockpot. Cover, cook on low for 8 hours or on high for 4 hours. Serve over the couscous.

Crock Pot: Lemon Roasted Chicken

2 chicken breasts
1/2 cup onion, chopped
2 Tbs butter
3 Tbs lemon juice
1 Tbs parsley
1/4 tsp salt
1/4 tsp thyme
1/4 tsp paprika

Put chicken in bottom of the crock pot. Stir all other ingredients together and pour over top. Cover and cook on high for 4 hours.

*You can also add a few tomatoes. some mushrooms and about 1/2 Tbs of lemon pepper for a variation.

Crock Pot: Rosemary Chicken with White Beans

2 Tbs. oil
4-6 chicken breast hlaves
1cup carrots, sliced
1/2 cup celery, sliced
1 can Great Northern or other white means, drained and rinsed
1/2 tsp salt
1/2 tsp epper
1 tsp. rosemary
1/3 cup Italian dressing

In a large skillet, heat the oil and brown the chicken breast. Remove and drain. Place teh carrots, celery and beans in the bottom of the crockpot and add the chicken breasts. In a bowl, combine the salt, pepper, rosemary and Italian dressing and pour over the food in the crockpot. Stir to combine. Cover and cook on Low for 8 hours or on high for 4 hours.