Slow-Cooker Mediterranean Chicken & Chickpea Soup
Drain chickpeas and place in a 6-quart or larger slow cooker. Add 4 cups water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and ground pepper; stir to combine. Add chicken.Advertisement
Cover and cook on Low for 8 hours or High for 4 hours.
Transfer the chicken to a clean cutting board and let cool slightly. Discard bay leaf. Add artichokes, olives and salt to the slow cooker and stir to combine. Shred the chicken, discarding bones. Stir the chicken into the soup. Serve topped with parsley (or cilantro).
To make ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Equipment: 6-qt. or larger slow cooker
4 1/2 lean protein, 2 starch, 2 vegetable, 1/2 fat