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Slow Cooker Chicken and Chickpeas

Course: Main Course
Servings: 6
Calories: 262kcal

Equipment

  • Slow Cooker

Ingredients

  • pounds raw chicken breast (3 half breasts)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic pepper (or salt and pepper)
  • ¼ tsp paprika
  • dash cayenne pepper (more if you want spicy)
  • 2 Tbsp dried cilantro (or 1/4 cup fresh cilantro)
  • 2 tsp minced garlic
  • 1 14.5 oz. can diced tomatoes
  • ¼ cup chopped onion
  • ¼ cup sliced olives (or 2.25 oz. can)
  • 1 15.5 oz. can chickpeas (garbanzo beans), drained and rinsed
  • juice from 1 lime (approx. 2 Tbs)
  • 1 cup chicken broth

Instructions

  • Place the chicken breasts in the bottom of the slow cooker, mix the spices together in a small bowl, and sprinkle on top of the chicken. Add the rest of the ingredients.
  • Cook on low for 6-8 hours or high for 4-5 hours. Shred the chicken before serving (optional). Serve on rice or add more broth and serve as soup.

Nutrition

Serving: 6g | Calories: 262kcal | Carbohydrates: 2g | Protein: 22g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 558mg | Potassium: 280mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 266IU | Vitamin C: 7mg | Calcium: 33mg | Iron: 2mg