Dinner · Part 3 of 3: Tips & recipe card

Slow Cooker Beef Chuck with Chickpeas and Tomatoes Tips, FAQ & printable recipe

Name: Slow Cooker Beef Chuck with Chickpeas and Tomatoes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: American
Ingredients: 2 lb beef chuck, cut into 1 1/2-inch pieces; 1 1/2 cups cooked chickpeas (or one 15-oz can, drained and rinsed); 2 tsp sweet paprika; 2 cups crushed tomatoes; 1 tsp kosher salt, or to taste; 1/2 tsp black pepper

By Clara Weller · Oct 10, 2026

A top-down view of raw beef chuck pieces, chickpeas, and crushed tomatoes in a black slow cooker on a speckled countertop.

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the best flavor, sear the beef in a hot skillet with a little oil before adding it to the slow cooker. This adds a deep, caramelized crust that enriches the sauce.

However, the recipe works perfectly without searing, as the slow cooker still produces tender, flavorful beef. If you have time, a quick sear is worth it.

To thicken the sauce at the end, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the slow cooker.

Let it cook for 15 minutes on high until the sauce coats the back of a spoon. Alternatively, leave the lid off for the last 30 minutes to let some of the liquid evaporate.

Variations

Add Vegetables: Stir in chopped carrots, celery, or bell peppers along with the beef. They will soften and add sweetness. Add them at the beginning for tender results, or in the last hour for more texture.
Spicy Kick: Add 1/2 teaspoon of cayenne pepper or a chopped chipotle pepper in adobo sauce for a smoky heat. Or use hot paprika instead of sweet for a spicier dish.
Herb Infusion: Add a few sprigs of fresh thyme or rosemary with the tomatoes. Remove before serving. Or stir in a handful of chopped parsley or cilantro at the end for freshness.
Mediterranean Twist: Add a teaspoon of ground cumin and a pinch of cinnamon along with the paprika. Serve with a dollop of Greek yogurt and a sprinkle of sumac for a Middle Eastern flavor.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium heat, stirring occasionally, until hot through. Add a little broth or water to loosen the sauce if necessary.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day.

Reheat gently in a saucepan over medium heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time if starting from cold.

Serving ideas

Serve the beef and chickpeas over steamed rice, mashed potatoes, or with a crusty baguette to soak up the sauce. A simple green salad with a lemon vinaigrette adds a fresh contrast. For a heartier meal, serve with couscous or quinoa to catch every bit of the rich sauce.

This dish also works well as a filling for tacos or burritos, or spooned over polenta. For a lighter option, serve it in bowls with a dollop of Greek yogurt or sour cream (if not dairy-free) and a sprinkle of fresh herbs. Leftovers make a great lunch, served cold or reheated.

Frequently asked questions

Can this recipe be made on the stovetop?

Yes. Brown the beef in a Dutch oven, then add the chickpeas, paprika, and tomatoes. Cover and simmer on low heat for 2 to 3 hours, or until the beef is tender. Check occasionally and add a splash of water if needed.

Can this recipe be made ahead of time?

Absolutely. The dish tastes even better the next day as the flavors meld. Cook it fully, let it cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.

How can the sauce be thickened?

If the sauce is too thin, remove the lid and cook on high for 15 to 20 minutes to reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water, stir it in, and cook for a few minutes until thickened.

Can dried chickpeas be used instead of canned?

Yes, but they need to be soaked and cooked before adding to the slow cooker. Soak 3/4 cup of dried chickpeas overnight, then simmer for about 1 hour until tender. Use them as you would canned chickpeas.

What is the best cut of beef for this recipe?

Beef chuck is ideal because it has enough marbling to become tender and flavorful during long cooking. Other cuts like bottom round or brisket also work well. Avoid lean cuts like sirloin, which can dry out.

Recipe card

Slow Cooker Beef Chuck with Chickpeas and Tomatoes

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb beef chuck, cut into 1 1/2-inch pieces
1 1/2 cups cooked chickpeas (or one 15-oz can, drained and rinsed)
2 tsp sweet paprika
2 cups crushed tomatoes
1 tsp kosher salt, or to taste
1/2 tsp black pepper

Instructions

Place the beef chuck pieces in the bottom of the slow cooker in a single layer. Season with salt and black pepper. The beef will brown as it cooks, so there is no need to sear it first.
Sprinkle the cooked chickpeas evenly over the beef. They will absorb the tomato sauce and become tender as they cook.
Dust the sweet paprika over the chickpeas and beef. Use a spoon to sprinkle it evenly so every bite gets a hint of warm spice.
Pour the crushed tomatoes over everything in the slow cooker. Use a spatula to gently stir the mixture, making sure the tomatoes coat the beef and chickpeas evenly.
Cover the slow cooker and cook on low for 8 hours, or on high for 4 to 5 hours, until the beef is fork-tender and easily pulls apart. Let it rest for 3 minutes before slicing.
After the cooking time, check the beef by piercing a piece with a fork. It should slide in easily and the meat should shred with little resistance. If not, continue cooking for another 30 minutes to 1 hour. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the beef rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute, keeping the meat moist and tender.
Serve the beef and chickpeas hot, spooning the glossy sauce over the top. This dish pairs well with crusty bread, rice, or mashed potatoes.

Estimated nutrition per serving

Calories: 420
Protein: 35 g
Carbohydrates: 28 g
Fat: 19 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.