Toast the whole spices, set aside to cool. When cool, grind to powder in spice grinder.
Add all ingredients, except the chickpeas, fenugreek, and cilantro, stirring to combine.
Set the crockpot to low, for 8 hours. Stirring occasionally.
At the 5-hour mark, add the chickpeas and fenugreek and a bit of salt. Do not fully salt until it has finished cooking.
When the 8 hours are up, scoop out the chicken, and shred off the bones (it will fall apart easily using two forks). Return to the pot and stir to mix.
When ready to serve, sprinkle with the cilantro (if your family likes it!)