Cut the onions and zucchini and place them in a slow cooker. Add the tomatoes, dried fruit, almonds and garlic. Pour the chicken broth over the top, salt and pepper to taste, and toss.
Oil the chicken thighs and lay them over the vegetable mixture. Then mix the spices with 1/2 teaspoon salt, and sprinkle over the chicken to coat. Sprinkle any remaining spices around the edges so it works down into the vegetables.
Place the lid on the slow cooker and set the temperature. Cook on high for 3-4 hours, Or cook on low for 6-8 hours. Check at determined time, if the chicken is cooked through, scoop and serve. Sprinkle with fresh parsley.