Slow-Cooker Moroccan-Spiced Chicken

• 2 1/2 lbs bone-in skinless chicken thighs
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 cups chicken broth
• 1 (15 ounce) can diced fire-roasted tomatoes, drained
• 1 (15 ounce) can white kidney beans or (15 ounce) can cannellini beans, rinsed and drained
• 1 large sweet potato, peeled and chopped
• 1 medium onion, chopped
• 1/2 cup dried apricot, sliced

1. In a gallon-size resealable plastic bag, combine chicken thighs with cumin, coriander, pumpkin pie spice, salt, and pepper; refrigerate overnight.
2. In a 6- to 7-quart slow cooker bowl, combine chicken broth with tomatoes, beans, sweet potato, onion, and apricots. Place chicken in slow cooker on top of vegetables.
3. Cover and cook on Low setting for 5 hours or until chicken is cooked through (165 degrees). Transfer chicken to cutting board. Skim and discard fat from cooking liquid. Stir in 1/4 t. (or to taste) salt into cooking liquid, if necessary.

chicken, ground cumin, ground coriander, pumpkin pie spice, salt, pepper, chicken broth, tomatoes, white kidney beans, sweet potato, onion, dried apricot

Taken from www.food.com/recipe/slow-cooker-moroccan-spiced-chicken-503811 (may not work)