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Chunky vegetables, chicken and chickpeas make this a filling slow-cooker meal. To have this waiting for you when you walk in the door, prepare and refrigerate everything the night before. Just remember to chill the chopped chicken separately and brown it immediately before adding to the stockpot in the morning.

Makes about 11 cups (2.75 L).

Ingredients:

• 6 cups (1.5L) prepared chicken broth
• 14 oz (398 mL) can of chickpeas (garbanzo beans) rinsed
• and drained
• 1 1⁄2 cup chopped onion
• 3 roma (plum) tomatoes, seeds removed, chopped
• 1⁄2 cup chopped carrot
• 1⁄2 cup chopped celery
• 1⁄4 cup tomato paste
• 1 bay leaf
• 1⁄2 tsp pepper
• 2 tsp cooking oil
• 1 lb. of boneless, skinless chicken thighs, chopped
• 2 tbsp. fresh parsley or 1 1⁄2 tsp flakes

Directions

Combine the first 9 ingredients in 3 1⁄2 to 4 quart (3.5 to 4 L) slow cooker. Heat cooking oil in a large frying pan on medium. Add chicken. Cook 5 to 10 minutes, stirring occasionally, until browned. Add to slow cooker. Stir. Cook, covered, on Low for 8 to 10 hours or on High for 4-5 hours. Discard bay leaf. Add parsley. Stir well. Serve and enjoy!

Recommended by: Crystal Bomberry, Community Knowledge and Partnership Worker

Recipe Source: Recipe from “Company’s Coming: Comfort Cravings”, Jean Paré