Slow Cooked Chicken Casablanca

So one of my New Years Resolutions was to make 1-2 meals per week that are from one of my diabetic cookbooks (I have gestational diabetes and had prediabetes prior to becoming pregnant).  This was my first attempt and Eric was salivating at the mouth all day because he loved the smell.  I was skeptical because of the flavor combinations (it seemed too sweet for my liking) but I ultimately ended up liking it.

Note:  For those that are diabetic or needing to count carbs, a serving of this (approx 1 1/2 cups with a 1/2 c brown rice) is 3 servings of carbs.

3 tbsp canola oil
1 small onion, chopped
1 tsp ground ginger
3 large garlic cloves, minced
3 large or 5 medium carrots, diced
2 large potatoes, unpeeled, diced
1 1/2 lbs chicken breast, chopped into bite size pieces
1/2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1/4 tsp cinnamon
1/2 tsp cayenne pepper
2 c vegetable stock
2 tbsp raisins
1 14.5oz can of diced tomatoes, no salt added
1 small squash, sliced
1 15oz can of garbanzo beans, drained
1/4 c chopped fresh parsley

Heat oil in a large skillet.  Saute onion, garlic, ginger, carrots, potatoes.  Transfer to slow cooker, reserving oil in skillet.  Add chicken to skillet and brown on all sides.  Transfer to slow cooker.  Add vegetable stock to slow cooker.  Combine seasonings in a small bowl and stir into slow cooker.  Add raisins, beans, and tomatoes.  Cover and cook on high for 4-6 hours.  30 minutes prior to serving add parsley and sliced squash.  Serve over cooked rice.