Slow Cooker Moroccan Chicken with Apricots, Olives and Almonds

This was yummy but not a super easy crock pot meal, as I had to take it out after 2 hours...easy if you work from home :) 

INGREDIENTS
3 pounds skinless chicken thighs
1 onion, cut into 1/2-inch wedges
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 bay leaf
1/3 cup low-sodium chicken broth
One 15-ounce can chickpeas, drained
1/2 cup green olives
1/2 cup dried Turkish apricots
1/3 cup sliced almonds

In a large bowl, toss the chicken thighs with the onion, cumin, ginger, coriander, cinnamon and cayenne and season with salt and pepper. Transfer the chicken and onions to a slow cooker. Add the bay leaf and chicken broth, cover and cook on high for 2 hours. Stir in the chickpeas, olives and apricots, cover and cook until the chicken is tender and cooked through and the apricots are plump, about 1 hour. Remove the bay leaf and season the juices with salt and pepper.

Meanwhile, preheat the oven to 350°. Spread the almonds in a pie plate and toast for about 7 minutes, until fragrant and lightly golden.

Spoon the chicken and juices into shallow bowls, sprinkle with the toasted almonds and serve.