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. Source: Everyday Slow Cooker

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Ingredients

Directions

  • 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.

Nutrition Facts

542 calories; 19 g total fat; 5 g saturated fat; 710 mg sodium. 42 g carbohydrates; 11 g fiber; 10 g sugar; 47 g protein;

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