Cooking the chicken in the butter ups the poultry's succulent flavor. Using the drippings that remain in the pan to cook other ingredients--onion, garlic and tomatoes--builds even more deliciously complex flavor into the dish. Garnish with additional fresh rosemary sprigs, if desired.

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Source: Everyday Slow Cooker
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Remove and discard the giblets and neck from the chicken. Cut the chicken into 4 pieces. Season the chicken pieces on all sides with the salt and pepper. Melt the butter with the oil in a large skillet over medium-high. Cook the chicken pieces, in batches, turning often, until browned on all sides, 5 to 7 minutes per batch. Transfer the chicken to a 6-quart slow cooker, reserving the drippings in the skillet.

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  • Pour off all but 1 tablespoon of the drippings from the skillet. Add the onions to the reserved drippings in the skillet, and cook, stirring often, until softened, about 3 minutes. Add the garlic and cook, stirring often, until fragrant, about 30 seconds. Add the tomatoes, and bring to a boil, stirring to loosen any browned bits from the bottom of the skillet. Stir in the chickpeas and rosemary sprig.

  • Pour the chickpea mixture over the chicken in the slow cooker. Cover and cook on LOW until the chicken is tender, 3 to 4 hours. Discard the rosemary sprig. Divide the chickpea mixture among 4 shallow bowls; top with the chicken.

Tips

Tip: To save time and effort if you aren't a knife-wielding pro, ask your butcher to trim a whole chicken into 4 pieces, or buy separate pieces.

Nutrition Facts

542 calories; protein 47g 94% DV; carbohydrates 42g 14% DV; exchange other carbs 3; dietary fiber 11g 44% DV; sugars 10g; fat 19g 29% DV; saturated fat 5g 25% DV; cholesterol -1mg; vitamin a iu -1IU; niacin equivalents 36.5mg 281% DV; vitamin b6 2mg 124% DV; vitamin c -1mg -2% DV; folate -1mcg; calcium -1mg; iron -1mg -6% DV; magnesium -1mg; potassium -1mg; sodium 710mg 28% DV; thiamin -1mg -100% DV; calories from fat 171kcal; percent of calories from carbs 31; percent of calories from fat 32; percent of calories from protein 35; percent of calories from sat fat 8.