I'll put it here- to be copied over later- I made this version not-spicy but I think it would be good as written too

Casablanca Chicken (crock pot)

3 large carrots (I used about 5 or more)
3 lbs boneless skinless chicken breasts- I used 2 leg/thighs, skinned w/ bone
1 onion sliced ( I used 1 1/2 small onion 1/2 the onion on here, the other half after zucchini
1 tsp fresh ginger, grated (didn't have any fresh ginger, meant to add some candied unsulfurized ginger, chopped, but forgot)
2 cloves garlic, minced
2 large potatoes (I used 3 small sweet potatoes)
1 md zucchini, sliced 1 inch thick (i used a 1/2 of a large zucchini in chunks
1 15 oz can garbanzo beans, drained

instead of these spices, I took a 1/2 lemon and squeezed it over the chicken, sprinkled with the garlic, and some poultry seasoning, and some dill
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 oz can chopped tomatoes (I used a larger can whole tomatoes, and chopped them).

recipe: combine 1st 8 ingredients in th ecrock pot.
In a bowl, combine spices and sprinkle over the food
top with chopped tomatoes- cover. Cook on low 8 hrs high 4 hrs
stir in
2 tbs parsley
1 TB cilantro, chopped before serving