Grease a slow cooker insert with cooking spray. 

Layer sweet potatoes and chicken. Season the chicken with salt and pepper. 

Add onions, garlic, rice, chickpeas, paprika, turmeric, cumin, cayenne, cinnamon and allspice. 

Gently nestle in the eggs. Pour in the chicken broth; add water if necessary to just cover everything. Add cauliflower. Cook on low for 12 to 18 hours. 

Just before serving, remove and peel the eggs. Scoop the cholent into individual bowls or a covered serving dish. Cut the eggs into quarters and arrange them on top of the cholent or in a bowl alongside.

Recipe adapted from the 28 Day Challenge.