Crock Pot Chicken and Chickpea Stew with Tomatoes


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

For the full post, visit Billy Parisi.