Since the heat is really low, I would imagine the nutrient profile would be near-optimal. But that's just speculation, I'm no nutritional expert.
I've got a slow-cooker I haven't used in years, but I'm intending to put it to work this week. Here's what I've been thinking:
1.5 pounds chicken breasts
2 cans organic diced tomatoes
1 can organic garbanzo beans
1 yellow onion
maybe a clove of garlic
...I'm at a bit of a loss regarding spices, though, and would love some suggestions. I'm thinking maybe a bay leaf and just a few dried italian herbs, but it could also go North African, with turmeric, cinnamon, coriander etc...I'm a little worried about spices in the slow cooker getting too powerful, though. Is this a legitimate fear? Or should I just plow ahead?
On rock? Rock on