slow cooker chicken and chickpea soup
Slow-Cooker Chicken & Chickpea Soup
There's nothing better than healthy dinner ideas—except easy healthy dinner ideas. This set-it-and-forget-it slow-cooker soup recipe is just that. It simmers away all day, so you come home to a warm and healthy dinner the whole family will love. Using bone-in chicken thighs is the key to making rich soup without adding broth. Plus, if you're on a budget: thighs are less expensive than breasts, and dried chickpeas are a relatively inexpensive and versatile pantry item that's always good to stock up on.
Ingredients:
- 1 ½ cups dried chickpeas, soaked overnight
- 4 cups water
- 1 large yellow onion, finely chopped
- 1 (15 ounce) can no-salt-added diced tomatoes, preferably fire-roasted
- 2 tablespoons tomato paste
- 4 cloves garlic, finely chopped
- 1 bay leaf
- 4 teaspoons ground cumin
- 4 teaspoons paprika
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground pepper
- 2 pounds bone-in chicken thighs, skin removed, trimmed
- 1 (14 ounce) can artichoke hearts, drained and quartered
- ¼ cup halved pitted oil-cured olives
- ½ teaspoon salt
- ¼ cup chopped fresh parsley or cilantro
Directions:
- Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add chicken. Cover and cook on Low for 8 hours or High for 4 hours.
- Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine.
- Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
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