Crock Pot Chicken and Chickpea Stew with Tomatoes

By Billy Parisi

Simply serve the Crock Pot Chicken and Chickpea Stew with Tomatoes with a side of lemons and some freshly chopped oregano and basil. Enjoy this amazing easy-to-make dish!

  • 6 seasoned and browned chicken thighs
  • 2 seasoned and browned split chicken breasts
  • 1 small diced small yellow onion
  • 6 minced cloves of garlic
  • 2 small diced Serrano peppers
  • 28 oz can of fire roasted tomatoes and juice
  • 2 28 ounce cans of strained and rinsed chickpeas
  • 4 cup chicken stock
  • 2 Tbsp ground cumin
  • Kosher salt and fresh cracked pepper to taste
  • fresh oregano and basil for garnish

  1. Place all ingredients but the salt and pepper, and herbs in a slow cooker lined with a slow cooker liner on low heat for 6 hours.
  2. Before serving, season with salt and pepper.
  3. Serve with fresh herbs.

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