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. Make sure to mix them well so that the flavors meld together nicely as they cook. The mixture should be colorful and aromatic.
Scatter the chicken pieces over the top of the vegetable mixture. Don’t worry about it being perfectly even; it will all come together as it cooks. Just ensure the chicken is nestled in well.
Cover and cook until the chicken is tender and cooked through, about 6 to 8 hours on LOW or 2 to 3 hours on HIGH. During the last hour, you might want to peek at it occasionally; if you smell those amazing spices, you know it’s almost ready.
Stir in the nut butter. This step adds a rich, creamy texture and a hint of sweetness that ties everything together. You’ll want to make sure it’s fully incorporated.
Once it’s done, serve the Crock Pot Moroccan Chicken over rice, quinoa, or couscous. It’s delightful garnished with fresh cilantro, which adds a pop of color and flavor.
