Crock Pot Moroccan Chicken

Ingredients

• 2 cans reduced sodium chickpeas ((15 ounce cans), rinsed and drained)
• 1 can whole tomatoes ((28 ounces), drained and cut into 1-inch cubes)
• 2 large bell peppers (seeded and cut into 1-inch pieces)
• 1 medium red onion (chopped)
• 1/3 cup golden raisins
• 2 tablespoons tomato paste
• 2 tablespoons water
• 1 tablespoon ground cumin
• 2 teaspoons ground cinnamon
• 2 teaspoons paprika
• 1/2 teaspoon kosher salt
• 1 1/4 pounds boneless skinless chicken thighs, (cut into 1-inch cubes)
• 3 tablespoons creamy unsalted peanut butter (almond butter, or other nut butter of choice (I used all natural peanut butter))
• Prepared brown rice

Method

1. Stir
2. In the bottom of a 4 to 6-quart slow cooker, stir together the chickpeas, tomatoes, bell peppers, onion, golden raisins, tomato paste, water, cumin, cinnamon, paprika, and salt.
3. Scatter the chicken pieces over the top.
4. Cook
5. Cover and cook until the chicken is tender and cooked through, about 6-8 hours on LOW or 2-3 hours on HIGH.480 min timer
6. Stir in the nut butter.
7. Serve over rice, quinoa, or couscous, garnished with fresh cilantro.