Slow Cooker Moroccan Chicken Recipe: 1 pound skinless, boneless chicken breast halves 4 cloves garlic, chopped 1 large onion, chopped 1 (28 ounce) can diced tomatoes 3 fresh peaches - peeled, pitted, and sliced 1 (15 ounce) can garbanzo beans, drained 1 cup chopped dried apricots 2 teaspoons ground cumin 1 teaspoon ground ginger 1 teaspoon cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon cayenne pepper 2 cups chicken broth 1 tablespoon cornstarch 1 tablespoon water 3 tablespoons chopped fresh cilantro 1/3 cup slivered almonds, toasted Salt to taste White rice Instructions: Cut slits into Chicken. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours or high for 3 1/2 hours. Remove the chicken, cut into two inch pieces and keep warm. Mix the cornstarch and water in a small bowl. S