Moroccan Chicken Thighs with Chickpeas and Cumin

This is another crockpot adventure, and it is awesome; so simple and so delicious. This recipe came from a book that I've posted about before, Not Your Mother's Slow Cooker Cookbook.

Does anyone else feel like they are cheating when the cook in a slow cooker? I always feel as if I haven't put enough elbow grease into the meal, even though it always tastes amazing, I somehow feel as if I've cheated CB out of a real home cooked meal. Does anyone else feel like this?

Recipe:
Two 16-ounce cans chickpeas (garbanzo beans) rinsed and drained
One 15-ounce can whole plum tomatoes, drained and cut into 1-inch cubes
1 large red bell pepper, seeded and cut into 1-inch squares
1 medium onion chopped
1/4 c golden raisins
2 tbsp tomato paste
2 tbsp water
1 1/4 tsp ground cumin
pinch of paprika
4 boneless, skinless chicken thighs (I used 6)
2 Tbsp cream peanut butter, almond butter, or cashew butter

For Serving:
Hot cooked couscous or brown rice
3 Tbsp chopped fresh cilantro

1. Put the chickpeas, tomatoes, bell pepper, onion, raisins, tomato paste, water, cumin and paprika in the clow cooker; stir well. Scatter the chicken on top. Cover and cook on LOW until the chicken is tender and cooked through, 6-7 hours.

2. Stir in the nut butter. Serve hot over couscous, garnished with cilantro.

Rating = So Damn Good