Moroccan Chicken Tagine (Crock Pot)

I'm always looking for new ways to spruce up my monthly menu. This is a great twist to plain ole chicken.

• Ready In: 4 hrs 30 mins
• Serves: 4-6

Ingredients

• 3  lbs skinless chicken pieces, skin removed
• 2  cups chicken broth
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 2  onions, chopped
• 1  cup  dried apricot, chopped
• 4  garlic cloves, minced
• 2  teaspoons ground cumin
• 1  teaspoon ground cinnamon
• 1  teaspoon ground ginger
• 1⁄2 teaspoon ground coriander
• 1⁄2 teaspoon  ground red pepper
• 6  sprigs fresh cilantro
• 1  tablespoon cornstarch
• 1  tablespoon water
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 2  tablespoons  chopped fresh cilantro
• 1⁄4 cup  slivered almonds, toasted
•  hot  cooked couscous or  rice

Directions

1. Place chicken in crock pot slow cooker. Combine broth, tomatoes with juice, onions, apricots, garlic, cumin, cinnamon, ginger, coriander, red pepper and cilantro in medium bowl; pour over chicken.
2. Cover; cook on low 4 to 5 hours or until chicken i no longer pink in center. Transfer chicken to serving platter; cover to keep warm.
3. Combine cornstarch and water in small bowl; mix until smooth. Stir cornstarch mixture and beans into crock pot slow cooker. Cover; cook on High 15 minutes or until thickened. Pour sauce over chicken. Sprinkle with cilantro and toasted almonds. Sever with couscous or rice.