Place chicken thighs on the bottom of the slow cooker.

Toast walnuts in a large skillet over medium-high heat for about 3 minutes.

Transfer walnuts to a food processor and chop finely.

Add the chopped walnuts to the slow cooker.

Add the water and bay leaf to the slow cooker and cover.

Cook on low for 4 hours or until chicken is tender and registers 180F on an instant-read thermometer.

Remove the chicken from the slow cooker using tongs.

Pull the meat off the bones and set aside.

Turn the slow cooker to high and stir in the sugar and pomegranate molasses.

Cook for 1 hour or until the sauce has thickened and is simmering. For a thicker sauce, transfer to a saucepan and boil for 20-25 minutes.

Return the chicken to the sauce and cook until heated through.

Remove and discard the bay leaf.

Serve sprinkled with pomegranate seeds or dried barberries.