Slow-Cooker Chickpea & Tomato Stewed Chicken

Slow-Cooker Chickpea & Tomato Stewed Chicken

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From: Everyday Slow Cooker

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 (3 pound) whole chicken, skinned
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 2 cups chopped white onions (from 2 large onions)
  • 3 garlic cloves, minced (about 1 tablespoon)
  • 2 (14.5 ounce) cans no-salt-added fire-roasted diced tomatoes, undrained
  • 2 (15 ounce) cans no-salt-added chickpeas (garbanzo beans), drained and rinsed
  • 1 (2 inch) fresh rosemary sprig

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: ¾ cup chickpea mixture, 1 piece of chicken
  • Per serving: 542 calories; 19 g fat(5 g sat); 11 g fiber; 42 g carbohydrates; 47 g protein; 10 g sugars; 0 g added sugars; 710 mg sodium;
  • Carbohydrate Servings: 3

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