Moroccan Chicken (Crock Pot) Redone

• 34 lb eggplant (peeled, cut into 1-inch cubes)
• 1 yellow pepper, diced
• 34 lb tomatoes (cut into 1/2-inch chunks)
• 13 cup raisins
• 13 cup red onion
• 8 sun-dried tomatoes packed in oil, cut into strips
• 2 tablespoons tomato paste
• 2 tablespoons balsamic vinegar
• 3 large garlic cloves, crushed
• 1 teaspoon turmeric
• 1 yellow pepper
• 14 teaspoon hot red pepper flakes
• 8 boneless skinless chicken thighs
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2 tablespoons smooth peanut butter

1. In 5 or 6-qt slow cooker, combine eggplant, tomatoes, bell pepper, raisins, onion, sun-dried tomatoes, tomato paste, vinegar, garlic, turmeric, and the pepper flakes.
2. Toss with large spoon to blend.
3. Place chicken thighs on top, boneside up.
4. Cover; cook on low for 5-6 hours until chicken and vegetables are tender.
5. Remove chicken from cooker and debone, return to cooker.
6. Stir in chickpeas, peanut butter and remaining salt.
7. Serve with salas.

eggplant, yellow pepper, tomatoes, raisins, red onion, tomatoes, tomato paste, balsamic vinegar, garlic, turmeric, yellow pepper, hot red pepper, chicken thighs, chickpeas, smooth peanut butter

Taken from www.food.com/recipe/moroccan-chicken-crock-pot-redone-427055 (may not work)