Crock Pot Chicken and Chickpea Stew with Tomatoes

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!

Ingredients:

  • 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


Directions:

  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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