Crockpot chicken and chickpeas is a wholesome chicken dish that’s packed with Mediterranean-inspired flavors. Using your preferred cut of chicken, this slow cooker recipe is a meal you can serve year-round. Perfect for busy weeknights, meal prep, or when you want to impress your guests, this easy crockpot chickpeas packed meal comes together with minimal effort. Instructions to make this in the Instant Pot are also included.
Ingredients For Crockpot Chicken and Chickpeas
- Chicken (any cut)
- Chickpeas (garbanzo beans)
- Tomatoes
- Lemon Juice
- Garlic
- Seasonings: salt, chili powder, cumin, oregano, paprika
How To Make Crockpot Chicken and Chickpeas
- Add chicken to slow cooker.
- In a large bowl, add all of the other ingredients. Mix until well blended. Pour mixture into the slow cooker on top of the chicken.
- Cook HIGH 2-3 hours or LOW 4-6 (or until your cut of chicken is done).
- Turn the pressure cooker to sauté. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. You might need to do this in batches depending on the cut of chicken you use. If you are using skinless chicken skip this step and add the chicken directly to the pressure cooker. Remove chicken from the pressure cooker and set aside.
- Pour 1/2 cup broth into the bottom of the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- In a large bowl, add chickpeas, tomatoes, lemon juice, remaining 1/2 cup broth, paprika, oregano, cumin, chili powder, and salt. Mix until well blended. Pour mixture into the Instant Pot on top of the chicken. Do not stir.
- Close lid and seal valve. Set high pressure for 12 minutes. When done, quick release the pressure. Make sure internal temperature for the chicken is 165° Fahrenheit.
FAQs & Tips
This recipe looks different. Was it updated?
I did update this in 2020. I made a few revisions to this recipe in addition to adding Instant Pot instructions. First off, I changed the name! This was previously called Slow Cooker Mediterranean Chicken. I changed it to Chicken and Chickpeas because I felt Mediterranean chicken was too generic. The real updates came to the actual recipe but trust me, it’s better this way. I removed the coriander and curry powder Finally, I added more lemon juice and chicken broth. The previous version did not include any broth. You will find the original version below:
Old Version
- 2 lbs chicken
- 2 15-ounce cans chickpeas, drained & rinsed
- 2 dry pints cherry tomatoes
- 1 medium lemon, sliced
- 4 garlic cloves, minced
- 2 tbsp oil
- 1 tbsp lemon juice
- Handful fresh cilantro
- 1 tsp each of the following: paprika, coriander, oregano, cumin, curry powder, chili pepper, salt
Add chicken to the slow cooker. In a large bowl, mix together the remaining ingredients. Pour over and around the chicken. Top with lemon slices. Cook high 2-3 hours or low 4-6.
What cut of chicken can you use?
As with a lot of my recipes, you can use your favorite cut of chicken with this recipe whether it be chicken legs, thighs, or even breasts. What you see in the pictures are bone-in, skin-on chicken thighs. Below are a few notes about the using different types of chicken:
- If you use chicken breasts, be aware that white meat is easy to overcook & dry out. Lower the cooking time per the instructions in the recipe box & when it is done cooking, turn off the appliance or remove the food immediately. Do not let the chicken sit in the slow cooker or Instant Pot on the warm setting because it will continue to cook.
- If you use skinless chicken meat with the pressure cooker, you do not have to saute the meat first. Add the meat directly to the pressure cooker raw.
- If you use skin-on chicken, whether you’re using the slow cooker or pressure cooker, you have the option to broil the chicken afterwards to crisp the skin. When the chicken done cooking, remove it from the appliance, place it on a baking sheet & then under the broiler for a few minutes.
What type of chickpeas (garbanzo beans) should you use?
This recipe calls for cooked chickpeas. I use canned chickpeas which are precooked. Be sure to drain and rinse the chickpeas from the can before adding them to the slow cooker.
What Type Of Tomatoes To Use
I hope you like this answer – your preferred tomato! What you see here is 16 ounces of sliced cherry tomatoes. I used cherry tomatoes because I wanted the pictures to look pretty for you. Roma tomatoes, beefsteak tomatoes or even a can of diced tomatoes will all work well.
How do you serve this?
The sky is the limit! Personally, I like to serve this over cousous with a side salad.
How do you store leftovers?
Store leftover crockpot chicken chickpeas tomatoes in the refrigerator for up to 4 days.
What size slow cooker did you use?
I use a 6-quart slow cooker or Instant Pot for this recipe.
Mediterranean Inspired Recipes
-
Kofta Casserole
-
Chicken w/Olives & Capers
-
Greek Chicken & Pasta Salad
-
Za’atar Chicken
-
Mediterranean Chicken Bowl
-
5-Ingredient Italian Chicken Dinner
Crockpot Chicken and Chickpeas
Crockpot chicken and chickpeas is a wholesome chicken dish that’s packed with Mediterranean-inspired flavors. Using your preferred cut of chicken, this slow cooker recipe is a meal you can serve year-round. Perfect for busy weeknights, meal prep, or when you want to impress your guests, this easy crockpot chickpeas packed meal comes together with minimal effort. Instructions to make this in the Instant Pot are also included.
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 4 servings 1x
Ingredients
- 2 pounds chicken (any cut)
- 2 15-ounce cans chickpeas, drained & rinsed
- 16 ounces fresh tomatoes, sliced or chopped or 15-ounce can diced tomatoes
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/2 cup (slow cooker) or 1 cup (Instant Pot) low-sodium chicken broth
- 1 1/2 teaspoons salt (or more)
- 1 1/2 teaspoons oregano
- 1 1/2 teaspoons cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
Instructions
- Add the chicken to slow cooker.
- In a large bowl, add all of the other ingredients. Mix until well blended. Pour mixture into the slow cooker on top of the chicken.
- Cook HIGH 2-3 hours or LOW 4-6 (or until your cut of chicken is done).
- Turn the pressure cooker to sauté. Once hot, add the oil and chicken skin-side down and sear, few minutes until browned. You might need to do this in batches depending on the cut of chicken you use. If you are using skinless chicken skip this step and add the chicken directly to the pressure cooker. Remove chicken from the pressure cooker and set aside.
- Pour 1/2 cup broth into the bottom of the Instant Pot. Deglaze the bottom of the pressure cooker by scraping all the bits off with a wooden spoon.
- In a large bowl, add chickpeas, tomatoes, lemon juice, remaining 1/2 cup broth, paprika, oregano, cumin, chili powder, and salt. Mix until well blended. Pour mixture into the Instant Pot on top of the chicken. Do not stir.
- Close lid and seal valve. Set high pressure for 12 minutes. When done, quick release the pressure. Make sure internal temperature for the chicken is 165° Fahrenheit.
Nutrition
- Serving Size:
- Calories: 382
- Sugar: 10.7 g
- Sodium: 362.9 mg
- Fat: 5.8 g
- Saturated Fat: 0.6 g
- Carbohydrates: 64.4 g
- Fiber: 16.7 g
- Protein: 19.2 g
- Cholesterol: 0 mg
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67 thoughts on “Crockpot Chicken and Chickpeas”
Looking forward to making this. Just letting you know that something funky is happening when the recipe is printed so that 8 servings called for 2, 60oz cans of beans instead of two 30oz cans. No big deal.
I’m curious if the recipe would be good if skin-on chicken can be browned first before putting it in the crockpot.
This is a great recipe for meal prep! Delicious and filling.
Oh! I just saw the recipe changed but that it is in the comments. But the old recipe is all I’ve tried so far. 🙂
Hello!
I’ve made this for years and love it! Hadn’t made it in a while and I’m a bit weary now of the changes. What exactly was the previous recipe change? 1 tsp coriander, 1 tsp curry powder and no chicken broth? I seem to recall putting sliced lemons in there too….?
I’m sure this is also delicious but I’m making this for company (socially distanced!) and was hoping to make the tried and true version I’ve made before.
Thanks!
Hello!
I love hearing you have made it for years. Here’s the exact old recipe:
2 lbs chicken
2 15-ounce cans chickpeas, drained & rinsed
2 dry pints cherry tomatoes
1 medium lemon, sliced
4 garlic cloves, minced
2 tbsp oil
1 tbsp lemon juice
Handful fresh cilantro
1 tsp each of the following:
paprika
coriander
oregano
cumin
curry powder
chili pepper
salt
Add chicken to the slow cooker. In a large bowl, mix together the remaining ingredients. Pour over and around the chicken. Top with lemon slices. Cook high 2-3 hours or low 4-6.
Let me know which version you like better!!
Thank you so much! I will let you know!!!
Thank you so much! Im making the old version today but will be making the new version sometime in a few weeks/months and will let you know!!!
I have been making this for years now since you first posted it. I make my own modifications each time but in general it’s a wonderful recipe. I use skinless chicken thighs and only 1 can of garbanzo bean since my husband doesn’t process them too well.
Has anyone modified this to do in the instant pot?
This is at least the 3rd or 4th time I’ve made this. Tonight is the first time I used my instant pot. It was the best ever!
With thawed bone-in thighs, recipe as is, they cooked in 9 minutes.
This is a family favorite. Tonight we ate it over cauliflower rice and it was delicious.
Excellent recipe!!
Made this last night and it turned out pretty good. My first time trying curry. I did reduce the lemon juice and cut up half a lime to throw in instead of the lemon (that’s what was on hand). Added half a white onion too (just to use it up). Served with couscous. Boyfriend went back for seconds.
It’s in the slow cooker right now. I can’t wait to try it. It smells amazing!! Thank you!!
Excellent recipe. It turned out delicious. I used sun dried tomatoes instead of the fresh. Also, swapped out coriander with grains of paradise. We also added some zucchini during the last hour of cooking.
Big hit…took it to a party for a shared dish. Doubled the recipe and added canned tomatoes as well. I’d be interested in more of a spicy flavor for my own personal pallet, but it was a crowd pleaser. Any suggestions on appropriate added spice?
I love this! Going to try it out today. Am not a big fan of conserved foods though, could I use dried garbanzos?
Yes you can but they will need to be pre-soaked. Enjoy!
Can this be made in a pressure cooker (i.e. Instant Pot.)?
This is so delicious even my picky husband loved it. So much flavor.
I love your modifications! Thank you so much for sharing!
Why is the calorie count so high? When I view the recipe on the app, it says that it is 960 calories?
I used a can of diced tomatoes because I didn’t have fresh. Also added in some sliced kalamata olives and some capers. Came out delicious. Next time I will cut the lemon rinds off the slices beforehand, as I think they leave a bitter taste. I had to fish them out and discard.
This has become a family favorite. So much so that I have started buying ingredients to make several batches. I make several freezer bags full of all the raw ingredients and then just dump a bag in the crockpot the day we want it.
I love hearing that!! Thank you so much for the positive feedback. Most people don’t realize it makes a great freezer meal:-)
Do you need to thaw the frozen ingredients before placing into the slow cooker? If frozen, do you need to cook longer? Thank you!!
I have not made this from frozen so unfortunately I cannot speak to how the dish would turn out. In theory I would think it would work but I cannot say for sure.
Okay. Thanks. ?
Not a fan of garbanzo beans…alternative add ins?
I would try pinto beans or even lentils. Lentils won’t have the same taste or texture as chickpeas, but they will work just as well.
I would think black beans would work. That’s what I’m going to try. Or maybe chickpeas??
Chickpeas are in the recipe. They’re the same thing as garbanzo beans:-) You can use black beans but it’s it will completely change the dish. It will no longer be ‘Mediterranean’ Chicken. Enjoy!
Could you use great white Northern beans? Not a fan of chickpeas.
Could you use great Nothern white beans? Not a fan of chickpeas.
I would imagine so but I haven’t tried it so I can’t speak to how it will taste.
This looks amazing. I bought all ingredients and I’m wondering if the cilantro is added at the end as a garnish?
Correct that’s cilantro. I really used it for added color:-) You can use cilantro, parsley, etc. Enjoy!
I think she’s asking if it’s added afterwards. I put it in beforehand because the instructions say to add all ingredients into the crockpot.
Everything is together and set to go….just realized my crockpot is at work! Dutch oven?
This was great! I thought the chicken might get over cooked if I put it on the bottom of the crockpot so I added a pound of baby carrots and my dad said “I don’t usually like carrots but these were really good”, who knew ! I’ll make a couple changes next time as it was a little dry, but, I made this for my elderly parents and they want it again. !!!! Thank You ! For the great recipe. I’ve saved your site to my favorites now !
Thank you so much for the positive feedback! Adding carrots is an excellent idea, I think I’ll give that a try next time. xShannon
Slice an onion and put the chicken on the onion
Great idea!
what provides the liquid in this recipe for the slow cooker?
No added liquid. What you see in the finished product is what was released while cooking from the food & condensation. I understand not using a liquid makes some people uneasy so you can add 1/4 cup low-sodium broth or even water if you like.
I enjoyed this, the chicken was very good. Is chili pepper powder the same as chili powder?
I’m so glad you enjoyed the recipe! Yes, it is the same ingredient.
I’ve been looking for a quick and easy Greek recipe. Trying this one out right now ????
I hope you enjoyed it! How did it turn out??
This looks amazing. Can you use other types of chicken parts, such as drumsticks?
Absolutely! I try to switch it up when I make this. You can pretty much use any part of the chicken: legs, thighs, breast, bone-in, boneless, skin-on, skin-off, etc. Enjoy!
I’m so excited to make this! If I use chicken breast, should I cut it up in smaller pieces?
I’m excited for you to try it! Cutting the chicken into smaller pieces is not necessary, you can leave it whole if you like. Cook time remains the same. Enjoy!
Hi,
Sounds delicious. If I were to make this a freezer meal could I mix it all together then freeze it before cooking?
Yup. You mix everything up raw, freeze and you’re all set. Enjoy! xShannon
Can the dish be served with new potatoes? Would it work to add black olives to the chicken dish?
Absolutely! Feel free to through 1/2-3/4 lbs of potatoes on in there. Feel free to use black olives as well!
Can this be used as a freezer meal?
Hi Sara,
Absolutely. This is great as a freezer meal. Enjoy!
I was out of fresh lemons so I substituted preserved lemons and it was so delicious. This recipe is definitely a keeper.
That sounds like a delicious substitute! I’m so glad you enjoyed the recipe.
Actually, Susan, I think your addition makes the recipe even more authentically Mediterranean. Good move!
What do you serve this with?
I like to serve this with couscous but it’s also good over brown rice or mashed cauliflower/cauliflower rice.
Just put this in the slow cooker……Will let ya know in 6 to 8 hours what we think!
Please do. I hope you enjoy the recipe!
Don’t you add some liquid like stock? The picture of the end product looks so juicy!
Nope, no liquid needed. The juice from the chicken will be enough:-)