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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.
Course Main Course, Soup
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 8
Calories 495kcal

Equipment

  • 6- to 8-quart slow cooker
  • Large skillet
  • Chef's knife
  • Cutting board
  • Two forks, for shredding

Ingredients

  • 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 and easy to shred. 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 and let it finish cooking.
  • 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. Let the soup rest for 5 minutes for the flavors to meld perfectly. 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 Information (per serving)

  • Calories: 495 kcal
  • Protein: 45 g
  • Total Fat: 12 g
  • Saturated Fat: 1.3 g
  • Sodium: 260 mg
  • Total Carbohydrate: 40 g
  • Dietary Fiber: 12 g
  • Total Sugars: 10 g
  • Added Sugars: 0 g
  • Potassium: 1050 mg