1 jar whole peeled tomatoes with juices, broken up with hands
0.75 cup raisins
8 medium carrots, cut into 1.5" pieces
3 medium onions, halved and cut into wedges
2 whole dried red chilis
Combine the ras el hanout and 4 teaspoons salt in a small bowl. Season the chicken thighs with half the salt mixture in the bottom of a 5-quart slow cooker.
In a large bowl, toss the squash, chickpeas, tomatoes, raisins, carrots, onions and chilis with the remaining spiced salt. Pour the vegetables over the chicken (the cooker will be full; arrange the mixture so the lid fits). Cover and cook on high for 6 hours or on low for 7 to 8 hours.
Spoon the vegetables and broth into bowls. Remove and discard the chicken bones and place the meat on top of the vegetables.