Slow Cooker Chicken Rice Casserole

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2 pounds bone-in, skin-on chicken thighs (or 1 1/2 pounds boneless, skin on chicken thighs)

Kosher salt

2 Tbsp olive oil

4 cups sliced yellow onion, 1/4-inch thick slices, sliced root to tip (about 2 large onions)

1 teaspoon ground cumin

1/4 teaspoon ground cinnamon

4 teaspoons finely chopped garlic (about 4 cloves)

2 cups basmati long grain rice

1 cup diced canned (or fresh) tomatoes

1/2 cup frozen peas (optional)

1 1/2 cups chicken stock

3/4 teaspoon black pepper

2 bay leaves

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