Moroccan Chicken in a Crock Pot

1 pound skinless, boneless chicken breast halves - PROTEIN
4 cloves garlic, chopped – ANTI-MICROBIAL
1 large onion, chopped – ANTI-INFLAMMATORY
1 (28 ounce) can diced tomatoes - LYCOPENE
3 fresh peaches - peeled, pitted and sliced antioxidants to neutralize free-radicals.
1 (15 ounce) can garbanzo beans, drained INCREASES INTESTINAL CELL FUCTION AND HEALTH
1 carrot sliced – BETA CAROTIN
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 – CHLOROPHYL
1/3 cup slivered almonds, toasted – MUFA

Instructions:

In order that they appear, place the first ingrediants from Chicken to chicken broth in a crock pot. Cover and turn on low for 5-7 hours. After 7 hours, mix the cornstarch and water together in a little bowl and add to the pot. Turn the crock pot up to high and allow to thicken for 15 minutes. Serve topped with cilantro and almonds!