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
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.
Before serving, season with salt and pepper.
Serve with fresh herbs.
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