Hearty Mediterranean Crockpot Chicken & Chickpea Soup
This easy, set-it-and-forget-it soup simmers all day, welcoming you home with the rich, savory aromas of a Mediterranean kitchen. Lean shredded chicken, hearty chickpeas, and a trio of aromatic spices create a deeply flavorful and nourishing meal all in one pot.
- Total Time3 hours 50 minutes
- Yield8 servings 1x
Ingredients
Scale
- 1 tbsp olive oil (15 mL)
- 1 large red onion (chopped (~250 g))
- 5 cloves garlic (minced (~25 g))
- 3 tbsp no-salt-added tomato paste (51 g)
- 1 ¾ tbsp ground cumin (12 g)
- 1 tbsp sweet paprika (7 g)
- 2 tsp smoked paprika (5 g)
- 2 tsp dried oregano (2 g)
- ½ tsp freshly ground black pepper (1 g)
- ¼ tsp sea salt (1.5 g)
- 1 bay leaf
- 2 lbs boneless (skinless chicken breasts (907 g))
- 5 ½ cups no-salt-added chicken broth (1.3 L)
- 1 28-ounce can no-salt-added crushed tomatoes (794 g)
- 3 15-ounce cans no-salt-added chickpeas, rinsed and drained (765 g drained)
- 1 14-ounce can artichoke hearts in water, no salt added, drained and chopped (240 g drained)
- ¼ cup pitted Kalamata olives (rinsed well and halved (38 g))
- ⅓ cup fresh flat-leaf parsley (chopped (15 g))
- 2 tbsp fresh lemon juice (30 mL)
Instructions
- Build the Flavor Base: Heat the olive oil in a large skillet over medium-high heat (or directly in your slow cooker if it has a sauté function). Add the chopped red onion and cook, stirring occasionally, until softened, about 6–8 minutes.
- Bloom the Aromatics: Stir in the minced garlic, tomato paste, ground cumin, sweet paprika, smoked paprika, and dried oregano. Cook for 60 seconds, stirring constantly, until everything is deeply fragrant.
- Combine for Cooking: Transfer the onion and spice mixture to the slow cooker basin. Pour in the no-salt-added chicken broth and no-salt-added crushed tomatoes, then add the bay leaf. Stir well to combine. Arrange the chicken breasts in the liquid, ensuring they are mostly submerged.
- Simmer Low and Slow: Secure the lid and cook until the chicken is tender, easy to shred, and reaches an internal temperature of 165°F (74°C). Cook on LOW for 7 hours for the most tender result, or on HIGH for 3 ½ hours.
- Add Finishing Touches: About 30 minutes before the cook time is complete, stir in the rinsed chickpeas, chopped artichoke hearts, and rinsed Kalamata olives. Replace the lid, return the soup to a gentle simmer, and cook for the remaining 30 minutes.
- Shred the Chicken: Carefully remove the cooked chicken breasts and place them on a cutting board. Discard the bay leaf. Using two forks, shred the chicken into bite-sized pieces.
- Finish and Serve: Return the shredded chicken to the slow cooker. Stir in the chopped fresh parsley, fresh lemon juice, sea salt, and black pepper. Taste and adjust seasoning if needed. Let the soup rest for 5 minutes for the flavors to meld. Serve hot, garnished with extra fresh parsley if desired.
Notes
- Ingredient Sourcing: Using products specifically labeled “no-salt-added” (not just “low-sodium”) for the broth, tomatoes, and chickpeas is key to the flavor and nutritional balance of this recipe.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup freezes exceptionally well for up to 3 months.
- Variations: For a boost of greens, stir in a few large handfuls of fresh spinach or chopped kale during the last 10 minutes of cooking and allow it to wilt into the soup.
Nutrition Facts per Serving: Calories: 495 kcal | Protein: 45 g | Total Fat: 12 g (Saturated Fat: 1.3 g) | Total Carbs: 40 g (Fiber: 12 g, Sugars: 10 g, Added Sugars: 0 g) | Sodium: 260 mg | Potassium: 1050 mg
These values are approximate and may vary based on ingredients and preparation.
- Prep Time: 20 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course, Soup
- Cuisine: Mediterranean
Nutrition
- Calories: 495