Moroccan Chicken in slow cooker

two 16 ounce cans chickpeas (garbanzo beans), rinsed and drained
one 15 ounce can of tomatoes
1 large red bell pepper, seeded and cut
1 medium sized onion chopped
1/4 golden raisins
2 tbs tomato paste
2 tbs water
1 1/2 tsp ground cumin
pinch of paprika
4 boneless, skinless chicken thighs cut into cubes
2 tbs creamy peanut butter, almond or cashew
serve with couscous or brown rice
Put everything in slow cooker (except peanut butter) and stir well. cook on low for 6 to 7 hours. Stir in peanut butter and serve over rice or couscous.
So yummy! Whole family loved it and it was so easy!