Step 1

Season the chicken on both sides with salt and pepper. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. When hot, add 1/2 the chicken thighs and cook on each side for 3-4 minutes. The chicken doesn't need to be cooked through, just browned on the outside for flavor. Transfer the chicken to the slow-cooker then repeat with the remaining chicken thighs.

Step 2

Over medium heat, add the sliced onions to the now-empty skillet. Cook, scraping up the brown bits off the bottom of the pan until softened, about 3-4 minutes. Add the garlic and cook for 30 seconds.

Step 3

Add the chicken stock and scrape the bottom of the pan. Whisk in the almond butter and salt, sugar and spices.

Step 4

Add the onion/stock mixture to the slow-cooker. Stir to combine then place the carrots on top. Cook for 4 hours on low.

Step 5

After 4 hours, add the apricots and cherries and cook for another 1-2 hours.

Step 6

Shred the meat slightly and serve over cooked quinoa. Enjoy!