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20) Slow Cooker Chicken and Chickpea Stew

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 1/2 lb boneless skinless chicken thighs trimmed
  • 2 cans 15 oz chickpeas, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 small onion chopped
  • 2 garlic cloves minced
  • 1 cup low-sodium chicken broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper
  • 2 cups baby spinach optional
  • 1 tbsp lemon juice
  • Fresh parsley for garnish

Method
 

  1. Place chicken, chickpeas, tomatoes, onion, garlic, spices, and broth in the slow cooker.
  2. Stir gently to combine so spices distribute around the chicken.
  3. Cook on low for 6–7 hours or high for 3–4 hours until chicken is tender.
  4. Remove chicken to shred with two forks, then return to the pot and stir in spinach and lemon juice.
  5. Cook 5–10 minutes more until spinach wilts and flavors meld; season to taste and serve with rice or crusty bread.