Slow-Cooker Chicken and Chickpea Soup

Posted by Beni Cook
The only thing better than healthy dinner ideas are easy healthy dinner ideas.
Slow Cooker Chicken and Chickpea Soup is a hearty meal in a bowl, full of chicken, chickpeas, veggies, and subtle Moroccan flavors.




  447 Cal | 15g Fats | 43g Carbs | 34g Protein



• 1 ½ cups dried chickpeas, soaked overnight
• 4 cups water
• 1 large brown onion, finely chopped
• 1 425g, no-salt-added diced tomatoes
• 2 tablespoons tomato paste
• 4 cloves garlic, finely chopped
• 1 bay leaf
• 4 teaspoons ground cumin
• 4 teaspoons paprika
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground pepper
• 900 gm bone-in chicken thighs, skin removed, trimmed
• 1 400g can artichoke hearts, drained and quartered
• ¼ cup halved pitted oil-cured olives
• ½ teaspoon salt
• ¼ cup chopped fresh parsley or coriander



1) Drain chickpeas and place in a 6-quart or larger slow cooker. Add water, onion, tomatoes and their juice, tomato paste, garlic, bay leaf, cumin, paprika, cayenne and pepper; stir to combine. Add the chicken and space evenly throughout the slow cooker. Cover and cook on Low for 8 hours or High for 4 hours.

2) Remove and transfer the chicken to a clean cutting board and set aside to cool slightly.

3) Discard bay leaf. Add in the artichokes, olives and salt to the slow cooker and stir to combine.

4) Shred, or roughly chop the chicken, discarding bones. Then return the shredded chicken to the soup and stir well to combine.

5) Serve topped with parsley (or coriander).

    For more fantastic health-conscious meal ideas and articles please visit Beyond Best Personal Training’s BLOG

    Beni Cook
    Beni Cook is the Head Personal Trainer and Founder of Beyond Best. Beni is a health and fitness expert who develops individualised exercise programs that will meet your own short and long-term objectives, while providing information, advice and encouragement that will enable you to lead your healthiest life, every day.

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