Chicken Casablanca

1 onion, sliced
1 tsp fresh ginger, grated
2 cloves minced garlic
3 large carrots, diced
2 large potatoes, peeled and diced
1 medium zucchini, sliced 1 inch thick
1 15 oz can garbanzo beans, drained
3 lbs. boneless skinless chicken breasts
1 tsp cumin
1 tsp turmeric
1 tsp salt (or more, to taste)
1/2 tsp pepper
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1 14.5 oz can chopped tomatoes
2 Tbsp parsley
2 Tbsp chopped cilantro

Combine the first eight ingredients in the Crock Pot. In a small bowl, combine the spices and sprinkle them over the food in the stoneware. Add the chopped tomatoes. Cover; cook on Low for 8 hours or on High for 4 hours. Stir in parsley and cilantro before serving.