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Crockpot Chicken Chickpeas Tomatoes + VIDEO

Crockpot chicken chickpeas tomatoes is an easy Mediterranean flavored recipe. Make this chicken dish in your slow cooker or Instant Pot.

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Updated  2020 

Updated Recipe

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, Chickpeas & Tomatoes 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 1 teaspoon of coriander because I have learned that coriander is not a common spice that most people have in their pantry. I don’t want you to go out and buy an expensive spice just for this recipe. I also removed the 1 teaspoon of curry powder because I felt it was out of place in the recipe. Mediterranean food isn’t exactly known for their curry. Finally, I added more lemon juice and chicken broth. The previous version did not include any broth.

tomatoes, chickpeas, seasonings, lemon juice, and broth in a large clear bowl

What Cut Of Chicken To 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. Chicken thighs are my go-to with slow cooking or pressure cooking but I understand that’s not the case for everyone. 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. When it’s done cooking, I suggest you turn off the appliance or remove the food immediately. Don’t let the chicken sit in the appliance 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.
before pic raw food in the slow cooker

before (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…they work too. I honestly make this all the time; when I’m making it quickly on the go I use a 15-ounce can of diced tomatoes. Yes 15 ounces isn’t the 16 ounces the recipes calls for but it’s close enough. One of the beauties of cooking (versus baking) is that you have a tad bit of leeway when it comes to the ingredients.

after pic, cooked food in the slow cooker

after (slow cooker)

Chickpeas & Tomatoes

This recipe is all about the combination of the chickpeas & tomatoes in the lemony sauce. If you look at the ingredients, it’s nothing fancy; you probably already have all if not most of the spices (paprika, oregano, cumin, chili pepper, salt) in your pantry. The flavors cook together nicely while both the chickpeas (aka garbanzo beans) and tomatoes. For the chickpeas, use canned chickpeas that have been drained & rinsed. Canned chickpeas are already cooked.

cooked chicken, chickepeas and tomatoes on a white serving platter

 

cooked chicken, chickepeas and tomatoes on a white serving platter

I use a 6-quart slow cooker or Instant Pot to make this recipe.

Mediterranean Inspired Recipes 

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Crockpot Chicken Chickpeas Tomatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Total Time: 4 hours 10 mins
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 23 pounds chicken (see blog post)
  • 2 15ounce cans garbanzo beans, 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 teaspoon paprika
  • 1 teaspoon oregano
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt

Instructions

Slow Cooker

  1. Add chicken to slow cooker.
  2. In a large bowl, add chickpeas, tomatoes, lemon juice, broth, paprika, oregano, cumin, chili powder, and salt. Mix until well blended. Pour mixture into the slow cooker on top of the chicken.
  3. Cook HIGH 2-3 hours or LOW 4-6 (or until your cut of chicken is done).

Instant Pot

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 4 hours

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

This post also contains affiliate links, which means I receive money if you make a purchase using one of the links. You can view my disclosure policy here: https://fitslowcookerqueen.com/about/disclosure-policy/.

[adthrive-in-post-video-player video-id=”ahXKGeSe” upload-date=”2020-11-04T02:47:04.000Z” name=”Slow Cooker Chicken, Chickpeas & Tomatoes” description=”Chicken, chickpeas & tomatoes cook together in this Mediterranean flavored recipe. Make this chicken dish in your slow cooker or Instant Pot.” player-type=”default” override-embed=”default”]

 

Crockpot Chicken Chickpeas Tomatoes + VIDEO
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Russell

Friday 9th of February 2024

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.

Wanda

Sunday 26th of February 2023

I’m curious if the recipe would be good if skin-on chicken can be browned first before putting it in the crockpot.

Erin

Thursday 24th of March 2022

This is a great recipe for meal prep! Delicious and filling.

Erin

Thursday 24th of March 2022

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. :)

Faeza Khan

Sunday 8th of November 2020

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!

Shannon Epstein

Tuesday 10th of November 2020

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!!

Gabbie M

Thursday 5th of November 2020

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.