In a skillet heat the oil and saute the onions along with some salt and pepper until golden.Add the ginger,garlic and cook for another minute.

Follow with the cumin and cinnamon.Mix well and cook for a few minutes.

In your slow cooker place the Chicken Thighs and pour the onion mixture all over.

Add 2 cups of chicken stock,lemon juice,olives,salt and pepper.

Cover and let it cook on low for about 6-7 hours.

Shred the chicken when done.

Pre-heat the oven to 350 degrees.

Slice the pitas into quarters and place on a baking sheet and toast until crispy for about 10 minutes.

Spread some hummus over and about a tbsp of the Moroccan chicken.Garnish with fresh parsley and serve hot!