Slow-Cooker Chickpea & Tomato Stewed Chicken

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.

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.