This set-it-and-forget-it slow-cooker recipe simmers away all day so you come home to a warm and healthy dinner the whole family will love. Using bone-in chicken is the key to making rich soup without adding broth.

Carolyn Malcoun
Source: EatingWell Magazine, March 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

Nutrition Facts

446.5 calories; protein 33.6g 67% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 11.6g 47% DV; sugars 8.5g; fat 15.3g 24% DV; saturated fat 3.3g 16% DV; cholesterol 76.5mg 26% DV; vitamin a iu 1590IU 32% DV; vitamin c 15.1mg 25% DV; folate 194.1mcg 49% DV; calcium 114.7mg 12% DV; iron 5.7mg 32% DV; magnesium 78.7mg 28% DV; potassium 608.8mg 17% DV; sodium 761.8mg 31% DV.

Reviews (11)

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13 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
I used a pressure cooker instead of slow cooker. I cooked chick peas first in chicken broth/tomatoes and then added veggies and chicken. I used green olives and loved the acidity. I added some balsamic vinegar at finish it off and it was fantastic. Read More
Rating: 4 stars
I didnt have any issues with the chickpeas though may try with hominy. I was afraid of to little flavor so I treated it with more cumin and pepper and smoked paprika. I used chicken quarters and removed the skin just prior to pulling. I liked it and had plenty of flavor for limiting salt. May try it with Italian seasoning instead next trying to have more Mediterranean taste instead of Mexican. Read More
Rating: 3 stars
Made with a few changes... Used a 25 ounce can of Westbrae organic garbanzo beans rinsed and drained and 4 cups of chicken broth. Didn't have chicken thighs so used a large chicken breast instead (came out dry so will add halfway through next time or be sure to buy thighs). At the end the soup was not as thick as I like so I tossed in a pouch of TJ's frozen organic jasmine rice which warmed up quickly in the hot soup. I also found the flavor bland missing something so I sprinkled in a little True Lime which gave it a nice hint of zesty flavor. Read More
Rating: 1 stars
Made the recipe as written using bone in chicken thighs and soaking chickpeas overnight cooked 8 hours on low. Soup was flavorless and chickpeas were hard chalky little rocks. Read More
Rating: 3 stars
Made it as recipe called for and used High Heat/4 hour slow cooker path. I found this dish to be lacking flavor. Not looking for spicy but looking for something more memorable. Chickpeas soaked for 24 hours and came out al dente. Didn't find them undercooked but not as mushy as canned. I won't make this again without a lot of modification. Read More
Rating: 4 stars
I (almost) always make a recipe as written the first time then make any changes the next time. In this case I would have liked a bit more flavor but not simply hot. I like the idea of capers as a garnish on individual plates. I thought the beans came out a nice "al dente " not soft. That's how they are supposed to be. Think of canned spaghetti like Chef Boy-ar-dee. Read More
Rating: 5 stars
Really good! Made this in the instant pot using the pressure cooking function after reading about the beans being under done. Sauteed onions garlic and spices added everything else and cooked on high pressure for 20 minutes. Everything came out perfect! Read More
Rating: 4 stars
This turned out great. We used a tablespoon of capers in the place of olives. I also used canned garbanzo beans in stead of dried. Added them for the last half hour of cooking time. Read More
Rating: 3 stars
Let the chickpeas soak overnight and then after 10 hrs of slow cooking on low they were still not cooked. Would have been a great dish if the chickpeas had been cooked will use a can next time. Read More
Rating: 4 stars
Love slow cooking and this hit the mark. Changes made. I added whole garlic smashed and sliced leek as the slow cooker warmed. I used fresh kale at the end instead of cilantro. I used canned Goya Chickpeas (at the end) instead of soaked. Recipe a little over seasoned. It could be cleaner. Omitted paprika. Net. This is a very soothing recipe and mellos nicely. The adjacent ad in your magazine to serve with Basmati rice was perfect. Added in the bottom of the soup bowl. Read More