Chicken Tajine in the Crockpot

I have made a "Moroccan" Chicken recipe in the crockpot for ages, but it's pretty hit and miss... sometimes awesome, sometimes less so, and too finicky in terms of timing.  So, I tried a different recipe today, but since it's a weekend day and I'm home, I did a quick version of it taking only four hours, so I don't know how it would hold up all day.  But, it's delicious!  SO GOOD.

Crockpot Chicken Tajine

Nouns:
4 boneless skinless chicken thighs
2 cups chicken broth
3/4 cup chopped dried apricots
1/4 cup dried cranberries
2 tbsp tomato paste
3 tbsp orange juice
1/4 tsp ground ginger
1 tsp cinnamon
1 tsp cumin
1.5-2 onions, thinly sliced
4 carrots, peeled and chopped
2 cups couscous, prepared
1/4 cup slivered almonds, for garnish
3 cloves garlic, minced
salt and pepper

Verbs-
If you have the time, brown the chicken thighs in a pan.  But if not, don't worry.  Throw the thighs, onions, apricots, cranberries and carrots in the crock.  Mix all the remaining ingredients except the couscous and almonds together in a bowl.  Pour over the ingredients in the crock.  Cook on high 4 hours.  Serve over the couscous garnished with almonds. YUM.