Chicken Tagine a' la Crockpot

4 skinless, boneless chicken breasts
1/2 eggplant, cut into 1 inch cubes
1 large onions, thinly sliced
2 large carrots, thinly sliced
1/4 cup golden raisins
1/4 cup chopped dried apricots
1 cup chicken broth
1 tablespoon tomato paste
1 tablespoon lemon juice
1 tablespoon all-purpose flour
1 teaspoon garlic salt
3/4 teaspoon ground cumin
3/4 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon ground black pepper

1. Place the chicken on the bottom of a slow cooker. Layer the onion, carrots, dried raisins, and apricots over the chicken.

2. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables. I like to add the eggplant when there is about 2 hours left of cooking so it doesn't turn to mush, but you can do it either way.

3. Cook on High setting for 5 hours, or on Low setting for 8 hours. Use a fork to shred the chicken into pieces and serve.

You can serve this with couscous if you have a few extra calories to spare, but it's simply delicious all by itself.

Number of Servings: 6

Recipe submitted by SparkPeople user KATANAROGUE.