Slow-Cooker Mediterranean Chicken and Chickpea Soup

This slow-cooker recipe is easy to prepare and simmers all day, so you can come home to a delicious, healthy meal your whole family will enjoy. Bone-in chicken is key to rich soup that doesn’t require broth.


Ingredient Checklist


Instructions Checklist
  • Place chickpeas in a 6-quart slow cooker. Stir in 4 cups of water, onion, tomatoes, their juices, tomato paste, garlic and bay leaf. Add ground pepper, cumin and cayenne to the mixture. Add the chicken.
  • Cook on Low for 8 hours, or High for 4 hours.
  • Let the chicken cool on a cutting board. The bay leaf should be thrown out. Stir together artichokes and olives with salt in a slow cooker. Remove bones from the chicken and shred it. Incorporate the chicken in the soup. Sprinkle with cilantro or parsley.


You can make ahead by covering and refrigerating for up to three days, or freezing for up to three months.

Equipment: 6-qt. Equipment: 6-qt.

Nutrition Facts

Serving size: approximately 2 cups Exchanges4 1/2 lean protein, 2 starch and 2 vegetables, 1/2 fat

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