Hearty Slow-Cooker Chicken and 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. Tender shredded chicken, hearty chickpeas, and a trio of spices create a deeply flavorful and nourishing meal in one pot.
Servings 8
Calories 502kcal
Equipment
- 6- to 8-quart programmable slow cooker
- Large skillet
- Chef's knife
- Cutting board
- Two forks, for shredding
Ingredients
- 1 tbsp olive oil
- 3 tbsp tomato paste
- 1 ¾ tbsp ground cumin
- 1 tbsp sweet paprika
- 2 tsp smoked paprika
- 2 tsp dried oregano
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- 1 bay leaf
- 2 ¾ lbs bone-in skinless chicken thighs (about 4-5 large)
- 1 large red onion chopped
- 5 cloves garlic minced
- ⅓ cup fresh flat-leaf parsley chopped, plus more for garnish
- 2 tbsp fresh lemon juice
- 1 28-ounce can crushed tomatoes
- 3 15-ounce cans no-salt-added chickpeas, rinsed and drained
- 1 14-ounce can artichoke hearts, drained and roughly chopped
- ⅓ cup pitted Kalamata olives halved
- 5 ½ cups low-sodium chicken broth
Instructions
- Build the Flavor Base: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and cook, stirring occasionally, until softened, about 6–8 minutes. (If your slow cooker has a sauté function, you may do this step directly in the insert).
- Bloom the Aromatics: Stir the minced garlic, tomato paste, ground cumin, sweet paprika, smoked paprika, and dried oregano into the onions. 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 chicken broth and crushed tomatoes, then add the bay leaf. Stir well to combine. Arrange the chicken thighs in the liquid, ensuring they are mostly submerged.
- Simmer Low and Slow: Secure the lid and cook until the chicken is tender enough to fall off the bone. Cook on LOW for 7 hours or on HIGH for 3 ½ hours.
- Add the Finishing Touches: About 45 minutes before the cook time is complete, stir the rinsed chickpeas, chopped artichoke hearts, and halved Kalamata olives into the soup. Replace the lid and let it finish cooking.
- Shred the Chicken: Carefully remove the cooked chicken thighs and place them on a cutting board. Discard the bay leaf from the soup. Using two forks, pull the chicken meat from the bones. Discard the bones and shred the meat 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 a sprinkle of extra parsley.
Notes
📦 Storage & Variations
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes exceptionally well for up to 3 months. Cook Time Note: The time listed above (3 ½ hours) is for the HIGH setting. For the most tender chicken and richest flavor, we highly recommend the LOW setting for 7 hours. Both options work perfectly! 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. Serving: This is a satisfying meal on its own but is also delicious served with a slice of crusty bread for dipping or a dollop of plain yogurt.🍽️ Nutrition Facts (Per Serving)
Serving Size: approx. 1 ¾ cups- Calories: 502
- Total Fat: 19 g
- Saturated Fat: 4.6 g
- Cholesterol: 106 mg
- Sodium: 605 mg
- Total Carbohydrate: 42 g
- Dietary Fiber: 13 g
- Total Sugars: 11 g
- Protein: 40 g
- Vitamin D: 0.5 mcg
- Calcium: 158 mg
- Iron: 7.2 mg
- Potassium: 995 mg