Slow Cooker Chicken and Chickpea Stew
Slow Cooker Chicken and Chickpea Stew is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavors.

I thought about calling this Slow Cooker Moroccan Stew, but I thought that might sound too complicated, so I went with Slow Cooker Chicken and Chickpea Stew, because, well, that’s really what it is. There are a few Moroccan inspired flavors here, but nothing too exotic or hard to find. The addition of cinnamon, lemon, and apricots lend a very subtle hint of Moroccan flavor and give it an extra kick.
I love ladling this hearty stew into big bowls for a super easy, filling meal. I serve Andrew’s with some bread on the side to add little more substance to the meal, though spooning it over quinoa or rice would also be nice. It’s really good on its own, too, and the perfect one-pot wonder for any night of the week.
Elle, as usual, prefers her’s deconstructed. There’s nothing quite like picking through the stew with a fork to separate out the chicken and chickpeas for her before sitting down for our meal, but I find it’s worth it since she’s trying new flavors and eating what we’re eating, albeit in a different form. Either way, be sure to serve this stew with chopped scallions, cilantro, and hot sauce if you like things spicy!

recipe & kid friendly adaptations
1 | Use chicken breasts, chicken thighs, or a combination of the two.
2 | Use half the amount of chicken (about 1.5 pounds) and an extra can of chickpeas if you want to go lighter on the meat and bump up the fiber even more.
3 | For a completely vegetarian option, swap out the chicken for an extra can of chickpeas and the vegetable stock for chicken stock.
4 | Pull out a portion or two of the stew prior to adding the spinach for people who don’t want “green things” in their stew. Serve a salad or raw veggies on the side, instead.
5 | Deconstruct the stew for resistant eaters (you may have to use a fork to pick each part out, but I’ve found this effort to be worth it when it comes to convincing finicky eaters to try something new). Think chicken, chickpeas, and dried apricots served separately on a plate, a little bowl of broth, and maybe some bread or rice, too.
this recipe is…


Slow Cooker Chicken and Chickpea Stew
Ingredients
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 large carrots, chopped (about 1 cup)
- 2 15- oz cans chickpeas, rinsed and drained
- 1 14.5- oz can petite diced tomatoes
- 2 tablespoons lemon juice, divided
- 1 quart 32 oz chicken or vegetable stock
- 1-3 teaspoons salt
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- 3 pounds boneless, skinless chicken breasts or thighs, trimmed
- ½ cup chopped dried apricots
- 4 cups baby spinach
Optional Toppings
- Green onion, chopped
- Cilantro, chopped
- Hot sauce
Equipment
Instructions
- Combine the onion, garlic, carrots, chickpeas, tomatoes, 1 tablespoon lemon juice, chicken stock, 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 lemon juice, the spinach, and the 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
Nutrition Information:
Nutrition disclaimerThis post contains affiliate links.
Your recipe for chicken and chickpea stew is delicious! This is definitely a recipe I will make it get it again.
Thanks again for another delicious recipe
Kathy, I’m thrilled you enjoyed the recipe! It’s in my regular rotation as well. Cheers!
This is in my slow cooker right now and it smells delicious!
Emily, yah! I hope you enjoyed. 🙂
I’ve made this soup before and loved it. Curious if you have any recommendations for vegetarian families. For this recipe, just take out chicken…would you recommend any substitutes? Thanks! Love your site. Found you on IG!
Lindsay, yay, I’m so glad we connected! Yes, take the chicken out and substitute a can of rinsed, drained chickpeas. Or, try this similar (vegetarian) option: https://realfoodwholelife.com/blog/10-ingredient-slow-cooker-vegetable-and-quinoa-stew
I just made this tonight and it was super easy and so delicious. I usually don’t follow recipes precisely but I did this time and am so glad I didn’t modify because it was just perfect. Thank you!
Elise, I’m the same way with recipes–always adding this and changing that! So glad you enjoyed this one! 🙂
made this tonight and it was a hit!!! will make again.
Jo, so happy you enjoyed this one!
About to serve this up! Smells amazing!
Yay, I hope you enjoy Casey!
Just finished cooking but now to late to eat. I need to leave it for another night now. Do I add the apricots & spinach when I’m about to serve?
Kelly, yes, just bring it back to a low simmer and add the apricots and spinach when you’re ready. The quinoa may keep absorbing liquid, so add a splash more stock to thin it out if needed.
“The quinoa may keep absorbing liquid, so add a splash more stock to thin it out if needed.”
There is no quinoa in the recipe. What are you referring to?
I’m sorry, where are you seeing this quote referencing quinoa?
The comment by you directly above my question
Libby that comment was in response to someone who wanted to make this a vegetarian recipe. Quinoa is not called for in this recipe or instructions, so no need to add it or worry about it. Hope you enjoy!
Delicious! And a nice change-up in flavors from our usual. We will make this one again.
Heather, yay, so glad you enjoyed this one! Thanks so much for leaving a review!