Fusion Spiced Crock Pot Chicken Stew With Vegetables

• 1 12 lbs skinless chicken thighs
• 1 lb sweet potato, peeled
• 2 cups carrots, diced
• 1 large zucchini, large dice
• 3 ounces raisins
• 1 large onion, large dice
• 2 inches gingerroot, peeled and minced about a 2 inch piece
• 2 teaspoons garam masala
• 1 teaspoon cumin
• 1 (14 ounce) can chopped tomatoes
• 1 (14 ounce) can garbanzo beans
• 1 (14 ounce) can chicken broth

1. Wash and pat dry chicken.
2. Sprinkle 1 teaspoon of garam masala on chicken.
3. Brown chicken in pan on both sides.
4. Place in bottom of Crock Pot.
5. Cook onion and ginger in same pan as chicken till translucent about 5 minutes.
6. Pour chicken broth in pan and de glaze pan getting all little pieces of flavor mixed into broth.
7. Pour broth on chicken in crock pot add tomatoes and garbanzo beans.
8. Layer on all other vegetables and raisins.
9. Cover and cook on low about 7 to 8 hours depending on how soft you want your vegetables.
10. Turn to warm till serving.
11. I served this with couscous but you could also substitute rice.

chicken thighs, sweet potato, carrots, zucchini, raisins, onion, gingerroot, garam masala, cumin, tomatoes, garbanzo beans, chicken broth

Taken from www.food.com/recipe/fusion-spiced-crock-pot-chicken-stew-with-vegetables-348129 (may not work)