Ingredients
Units
Scale
- 2–3 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 (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
- Add chicken to slow cooker.
- 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.
- 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.
- 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