Slow Cooker Chicken and Chickpea Stew

Made with tender chicken, chickpeas, and warm Moroccan-inspired spices, this slow cooker chicken and chickpea stew simmers all day into a hearty, nourishing meal in a bowl. Dried apricots and fresh lemon add a subtle sweet-tart finish, and the whole stew is naturally gluten free, dairy free, and weeknight-friendly.

Crockpot Chicken and Chickpea Stew

Most weeknight chicken stews can end up tasting pretty basic. I created this slow cooker chicken and chickpea stew to do something different: warm Moroccan-inspired spices, sweet dried apricots, and a finishing squeeze of lemon turn a simple dump-and-go recipe into a hearty meal in a bowl with real depth of flavor.

Serve this chicken and chickpea stew over fluffy rice, quinoa, or couscous, or with crusty bread alongside for soaking up the broth, and chopped scallions, cilantro, or a dash of hot sauce on top. Leftovers reheat beautifully on the stovetop with a splash of stock to loosen things up, and keep in the fridge for up to 4 days or in the freezer for 3 months.

And for another hands-off slow cooker stew in the same hearty, vegetable-forward family, my slow cooker butternut squash, kale, and quinoa stew is the natural next stop. Or when you want a similarly warm-spiced bowl with lentils, reach for my golden glow red lentil soup!

Testing Tips for Moroccan Chicken and Chickpea Stew

• The lemon juice is split intentionally between the start and the end. The tablespoon that goes in with the broth softens during the long cook and rounds out the spices, while the tablespoon stirred in at the end is what gives the stew its bright finish. When I tested adding all the lemon up front, the finish read muted and one-note.
• For a richer, more tagine-style version, stir a 13.5-oz can of full-fat coconut milk into the slow cooker after shredding the chicken. The coconut milk softens the spices and adds a velvety body without changing the core flavor profile!
• Start with 1 teaspoon of salt and taste at the end before adding more. The recipe lists a 1 to 3 teaspoon range because store-bought stock varies wildly in saltiness. The final taste-and-adjust step is more important than the starting amount.

5 stars (2 ratings)

Slow Cooker Chicken and Chickpea Stew

Developed and tested by Robyn Conley Downs

Servings: 6 servings

Prep: 5 minutes mins

Cook: 4 hours hrs

Total: 4 hours hrs 5 minutes mins

Slow cooker chicken and chickpea stew simmered with Moroccan spices, lemon, and apricots. A hearty, healthy weeknight dinner for the whole family.

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Ingredients

• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 large carrots, chopped (about 1 cup)
• 2 (15-ounce) cans chickpeas, rinsed and drained
• 1 (14.5-ounce) can petite diced tomatoes
• 2 tablespoons lemon juice, divided
• 1 quart chicken or vegetable stock (32 ounces)
• 1-3 teaspoons salt
• 1 teaspoon cumin
• ½ teaspoon cinnamon
• 3 pounds boneless, skinless chicken breasts (or thighs)
• ½ cup dried apricots, chopped
• 4 cups baby spinach

Equipment

• Slow Cooker

Instructions 

• Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon of the lemon juice, chicken stock, 1 teaspoon of the salt, cumin, cinnamon, and chicken in a 6-quart slow cooker.
• Cover and cook on high for 4-6 hours or low for 6-8 hours, or until the chicken is tender.
• Remove the chicken from the slow cooker and shred with two forks. Add the shredded chicken, along with 1 tablespoon of lemon juice, the spinach, and chopped apricots back to the slow cooker, stirring to combine.
• Taste and add additional salt and lemon juice to taste. Let sit 5 minutes to allow the spinach to wilt and the apricots to soften.
• Serve hot, with rice, crusty bread, or on its own. Top with green onion, cilantro, and hot sauce, if desired.

Notes

• Both chicken breasts or chicken thighs work great in this recipe since the slow cooker keeps them tender & juicy, or use a combination of the two.

Course: dinner, Main Course

Cuisine: Middle Eastern

Nutrition Information:

Serving: 1 (of 6), Calories: 517kcal, Carbohydrates: 43g, Protein: 62g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 150mg, Sodium: 1394mg, Potassium: 1769mg, Fiber: 10g, Sugar: 14g, Vitamin A: 5910IU, Vitamin C: 21mg, Calcium: 136mg, Iron: 5mg

Nutrition disclaimer

Did you make this recipe?If you do, be sure to share it on Instagram and tag me at @realfoodwholelife so I can see!

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