Go Back
Dump-and-Go Greek Chicken with Chickpeas
Rachel Kim

Dump-and-Go Greek Chicken with Chickpeas

Chicken breasts, chickpeas and tomatoes make a pantry-heavy dinner with no browning step. Artichokes hold their shape in the cooker, while feta waits until serving so it stays salty and distinct. The chicken is sliced rather than shredded, which keeps this from becoming another taco filling.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 cans 15 oz each chickpeas, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, drained
  • 1 can 14 oz quartered artichoke hearts, drained
  • 1 small red onion cut into wedges
  • 2 1/2 lbs boneless skinless chicken breasts
  • 1 1/2 tsp kosher salt
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 cup low-sodium chicken broth
  • 2 tbsp fresh lemon juice
  • 3/4 cup crumbled feta cheese

Method
 

  1. Combine the chickpeas, tomatoes, artichokes and red onion in a 6-quart slow cooker.
  2. Season the chicken with the salt, oregano and garlic powder and lay it over the vegetables.
  3. Pour the broth around the chicken, cover and cook on low until the breasts reach 165°F, 3 1/2 to 4 hours.
  4. Transfer the chicken to a board and slice it across the grain.
  5. Stir the lemon juice into the chickpea mixture and taste for salt.
  6. Serve the sliced chicken over the vegetables and finish each portion with feta.