Rating: 3.5 stars
24 Ratings
  • 5 star values: 6
  • 4 star values: 9
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 3

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.

EatingWell Magazine, March 2019; updated October 2021

Gallery

Read the full recipe after the video.

Recipe Summary test

active:
20 mins
total:
4 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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).

Tips

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

about 2 cups
447 calories; protein 33.6g; carbohydrates 43g; dietary fiber 11.6g; sugars 8.5g; fat 15.3g; saturated fat 3.3g; cholesterol 76.5mg; vitamin a iu 1590IU; vitamin c 15.1mg; folate 194.1mcg; calcium 114.7mg; iron 5.7mg; magnesium 78.7mg; potassium 608.8mg; sodium 761.8mg.

4 1/2 lean protein, 2 starch, 2 vegetable, 1/2 fat

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