Crockpot Smoky Chicken and Chickpea Stew Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider toasting the smoked paprika in a dry pan for 30 seconds before adding it to the slow cooker, which helps wake up the essential oils in the spice.

If you enjoy a bit of heat, you can add a pinch of crushed red pepper flakes along with the paprika. Always be mindful not to overcook the chicken, as even thighs can become stringy if left in the slow cooker for too long beyond the recommended window.

If you are serving this for a special occasion, you can garnish the individual bowls with fresh herbs like parsley or cilantro to add a pop of color and freshness.

The acidity of the tomatoes pairs perfectly with a squeeze of fresh lemon juice right before serving, which helps brighten the earthy notes of the chickpeas and paprika. If you find the stew is too thick, a small splash of chicken broth can be added at the very end to adjust the consistency.

Variations

• Mediterranean Style: Add chopped kalamata olives and sun-dried tomatoes to the slow cooker along with the chickpeas for a briny, tangy twist that pairs wonderfully with the smoky paprika.
• Spicy Kick: Incorporate diced jalapeños and a tablespoon of chili paste into the mixture to add a noticeable heat that complements the smokiness of the paprika base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 2 months.

Reheat

Thaw in the refrigerator overnight and reheat in a saucepan over medium heat until steaming hot throughout.

Allow the stew to cool to room temperature for no more than 2 hours before transferring it to airtight containers. Properly stored in the refrigerator, the stew will maintain its quality for up to 3 days.

When reheating, ensure the dish is heated thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure food safety. If you notice any separation in the sauce, simply stir it well before serving to regain the desired creamy texture.

This dish is an excellent candidate for making ahead, as the flavors often intensify after sitting in the refrigerator overnight. You can assemble all the ingredients in the slow cooker insert the night before and store it in the refrigerator. When you are ready to cook, simply place the insert into the slow cooker base and add 30 minutes to the cooking time to account for the cold starting temperature of the ingredients.

Serving ideas

Serve this smoky chicken and chickpea stew in shallow, wide bowls to highlight the beautiful colors of the stew. It pairs perfectly with a side of crusty bread, which is essential for mopping up the rich, flavorful tomato sauce. For a more substantial meal, serve it over a bed of fluffy couscous or steamed rice, which will absorb the smoky juices and provide a nice contrast to the tender chicken and soft chickpeas.

Because the stew is rich and savory, it benefits from a crisp, green side salad with a light vinaigrette to balance the flavors. A simple mix of arugula or baby spinach with lemon juice and olive oil works beautifully.

If you prefer a warmer accompaniment, roasted seasonal vegetables like zucchini or carrots are excellent choices. Keep the focus on the stew by serving it in warm bowls, which helps maintain the temperature while you enjoy the meal.

Frequently asked questions

Recipe card

Crockpot Smoky Chicken and Chickpea Stew

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 4 boneless skinless chicken thighs
• 15 oz canned chickpeas, drained and rinsed
• 1 cup yellow onion, diced
• 1 tbsp smoked paprika
• 28 oz crushed tomatoes

Instructions

1. Place the raw boneless skinless chicken thighs into the bottom of the slow cooker, ensuring they lie flat in a single layer to promote even cooking.
2. Scatter the chickpeas and diced onions over the chicken. Sprinkle the smoked paprika evenly over the top, then pour the crushed tomatoes over the entire mixture to cover.
3. Cover the slow cooker and cook on low for 4 to 6 hours or on high for 3 hours. The chicken is finished when it reaches an internal temperature of 165°F (74°C). Let the chicken rest for 5 minutes before serving in shallow bowls.

Estimated nutrition per serving

Calories

380

Protein

32 g

Carbohydrates

28 g

Fat

15 g

Fiber

6 g

Sugar

7 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.