Chicken & Chickpea Crock-Pot Soup



  • 1 ½ cups dried chickpeas, pre-soaked
  • Water, 4 cups
  • One yellow onion, large, finely diced
  • No-salt-added diced tomatoes, one 15-ounce can, fire-roasted preferably
  • Tomato paste, two tablespoons
  • Four garlic cloves, finely chopped
  • One bay leaf
  • Ground cumin, four teaspoons
  • Paprika, four teaspoons
  • Cayenne pepper, ¼ teaspoon
  • Ground pepper, ¼ teaspoon
  • Bone-in trimmed chicken thighs, 2 pounds, skin removed
  • Drained and quartered artichoke hearts, one 14-ounce can
  • Pitted oil-cured olives, ¼ cup halved
  • Salt, ½ teaspoon
  • Fresh parsley or cilantro, ¼ cup chopped

Preparation/Cook Time: Prep 20 Minutes/Total 4 Hours 20 Minutes

(Additional Time 4 Hours)

Servings: 6


  • In a 6 quart cooker or larger, add in the drained chickpeas. Then, stir well with the water, tomatoes and their juices, tomato paste, onion, garlic, cumin, cayenne, paprika, bay leaf, and pepper. Cook covered on Low for eight hours or on High for four hours.
  • Remove the chicken, then place it on a clean cutting board to cool slightly. Next, mix thoroughly, remove the bay leaf, and incorporate the olives, artichokes, and salt into the slow cooker.
  • Shred the chicken, throw away the bones, then mix the chicken back into the soup. Serve with a garnishment of parsley.