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cover pic for {VIDEO} Slow Cooker Instant Pot Chicken, Chickpeas & Tomatoes

{VIDEO} Slow Cooker/Instant Pot Chicken, Chickpeas & Tomatoes


  • Author: Shannon Epstein
  • Prep Time: 10 mins
  • Cook Time: 4 hours
  • Total Time: 4 hours 10 mins
  • Yield: 4 servings 1x
Scale

Ingredients

  • 23 pounds chicken (see blog post)
  • 2 15-ounce 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 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. 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. Close lid and seal valve. Set high pressure for 10 minutes. When done, quick release the pressure. Make sure internal temperature for the chicken is 165° Fahrenheit.