Moroccan Chicken (Crock Pot) Redone

• 34 lb eggplant (peeled, cut into 1-inch cubes)
• 1 yellow pepper, diced
• 1 (400 g) canned tomatoes
• 13 cup prune
• 14 cup red onion
• 8 sun-dried tomatoes packed in oil, cut into strips
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 3 large garlic cloves, crushed
• 2 teaspoons turmeric
• 2 teaspoons cinnamon
• 2 red chilies
• 6 chicken breasts
• 1 (8 ounce) can chickpeas, rinsed and drained
• 4 tablespoons smooth peanut butter

1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, yellow pepper, prunes, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, cinnamon, finely diced red chilis chick peas.
2. NOTE: chilis are personal preference.
3. Add bite size chicken pieces; toss with large spoon to blend.
4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender.
5. Stir in peanut butter.
6. Serve with salad and cheese to offset carbs.
7. NOTE: amount of peanut butter is also personal taste.
8. NOTE: you MAY need to stir mixture once or twice throughout the course of cooking so the chicken does not clump together.

eggplant, yellow pepper, tomatoes, prune, red onion, tomatoes, tomato paste, balsamic vinegar, garlic, turmeric, cinnamon, red chilies, chicken breasts, chickpeas, smooth peanut butter

Taken from www.food.com/recipe/moroccan-chicken-crock-pot-redone-420056 (may not work)