For the chicken stew, wash the meat, pat dry and cut into bite-sized pieces. Peel and finely slice the onion, wash the carrots and also finely slice them.
Peel the potatoes and cut into small pieces, peel the garlic and chop finely. Drain the chickpeas and rinse thoroughly. Mix the spices together.
Put the meat and vegetables in the slow cooker, sprinkle the spice mixture on top and sprinkle the canned tomatoes on top and mix everything well.
Cook with the lid closed for 5 hours on HIGH. At the end of the cooking time, taste the potatoes. When they are soft, mix again, season to taste and serve sprinkled with some fresh parsley!
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