Slow Cooker Chicken and Chickpeas
Servings: 6
Calories: 262kcal
Equipment
- Slow Cooker
Ingredients
- 1½ 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