Slow Cooker Chicken with Chickpeas and Tomatoes Recipe

Crockpot chicken and chickpeas is a comforting, flavorful dish inspired by Mediterranean cuisine. This slow-cooker recipe works with any cut of chicken and makes an easy, hands-off meal for weeknights, meal prep, or casual entertaining. An Instant Pot method is also provided for faster cooking.

Ingredients For Crockpot Chicken and Chickpeas

• Chicken (any cut) — about 2 pounds
• Chickpeas (garbanzo beans) — 2 15-ounce cans, drained and rinsed
• Tomatoes — 16 ounces fresh (sliced or chopped) or a 15-ounce can diced tomatoes
• Lemon juice — 1/4 cup
• Garlic — 2 cloves, minced
• Low-sodium chicken broth — 1/2 cup for slow cooker; 1 cup for Instant Pot
• Seasonings: 1 1/2 tsp salt, 1 1/2 tsp oregano, 1 1/2 tsp cumin, 1 tsp paprika, 1 tsp chili powder

How To Make Crockpot Chicken and Chickpeas

Slow Cooker

1. Add the chicken to the slow cooker.
2. In a large bowl, combine chickpeas, tomatoes, lemon juice, garlic, chicken broth (1/2 cup), and all seasonings. Mix until evenly combined. Pour the mixture over the chicken.
3. Cook on HIGH for 2–3 hours or LOW for 4–6 hours, until the chicken reaches a safe internal temperature and is tender.

Instant Pot

1. Set the pressure cooker to sauté. Add oil and sear chicken skin-side down until browned, working in batches if needed. (If using skinless chicken, skip searing and add it raw to the pot.) Remove chicken and set aside.
2. Pour 1/2 cup broth into the bottom of the Instant Pot and deglaze by scraping up any browned bits.
3. In a bowl, mix chickpeas, tomatoes, lemon juice, remaining 1/2 cup broth, and the seasonings. Pour this mixture over the chicken in the Instant Pot—do not stir.
4. Close the lid and seal the valve. Cook at high pressure for 12 minutes, then quick-release. Verify the chicken reaches 165°F (74°C) before serving.

FAQs & Tips

Was this recipe updated?

The recipe was revised to tighten the flavor profile and add Instant Pot instructions. Coriander and curry powder were removed, and the amount of lemon juice and chicken broth was increased for a brighter, juicier result.

Previous version (for reference)

• 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: paprika, coriander, oregano, cumin, curry powder, chili pepper, salt

Old cooking method: Add chicken to the slow cooker, combine remaining ingredients in a bowl, pour over the chicken, top with lemon slices, and cook HIGH 2–3 hours or LOW 4–6 hours.

What cut of chicken can you use?

Use whichever cut you prefer: thighs, drumsticks, or breasts. Bone-in, skin-on thighs are shown in the photos. Notes:

• Chicken breasts cook faster and can dry out; reduce cooking time and remove from heat promptly when done.
• For pressure cooking, skinless chicken can be added without searing first.
• If using skin-on chicken, you can broil the finished pieces for a few minutes to crisp the skin.

What type of chickpeas should you use?

Canned chickpeas (precooked) are recommended for convenience—just drain and rinse before adding to the recipe.

What type of tomatoes should you use?

Use your preferred tomato. Cherry tomatoes provide a nice presentation, but Roma, beefsteak, or a 15-ounce can of diced tomatoes all work well.

How do you serve this?

This dish pairs nicely with couscous, rice, or quinoa and a simple green salad. It also works well with crusty bread to soak up the juices.

How do you store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.

What size slow cooker did you use?

A 6-quart slow cooker or a standard Instant Pot is suitable for this recipe.

Mediterranean Inspired Recipes

• Kofta Casserole

• Chicken with Olives & Capers

• Greek Chicken & Pasta Salad

• Za’atar Chicken

• Mediterranean Chicken Bowl

• 5-Ingredient Italian Chicken Dinner

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