Moroccan Chicken (Crock Pot) Redone

Is this recipe redone, thought would play with lowering the carbs/salt for fun :)

• Ready In: 6 hrs 15 mins
• Serves: 6

Ingredients

• 3⁄4 lb eggplant (peeled, cut into 1-inch cubes)
• 1  yellow pepper, diced
• 3⁄4 lb tomatoes (cut into 1/2-inch chunks)
• 1⁄3 cup raisins
• 1⁄3 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
• 1⁄4 teaspoon hot red pepper flakes
• 8  boneless skinless chicken thighs
• 1 (15 ounce) can chickpeas, rinsed and drained
• 2  tablespoons  smooth peanut butter

Directions

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. Remove chicken from cooker and debone, return to cooker. Stir in chickpeas, peanut butter and remaining salt. Serve with salas.