Slow Cooker Moroccan Chicken

INGREDIENTS

2 15 ounce cans

reduced sodium chickpeas, rinsed and drained

1 28 ounce can

whole tomatoes, drained and cut into 1-inch cubes

large bell peppers, seeded and cut into 1-inch pieces

medium red onion, chopped

1/3 cup

golden raisins

2 tbsp

tomato paste

2 tbsp

water

tablespoon ground cumin

2 tsp

ground cinnamon

2 tsp

paprika

1/2 tsp

kosher salt

1 1/4 lb

boneless, skinless chicken thighs, cut into 1-inch cubes

3 tbsp

creamy unsalted peanut butter, almond butter, or other nut butter of choice (I used all natural peanut butter)

Prepared brown rice, quinoa, or whole wheat couscous, for serving