Recipe

Spiced Crock Pot Stew

An easy slow cooker dinner with warm spices, tender chicken, chickpeas, and a lemony finish. Cozy, bright, and weeknight-friendly with pantry staples.

By Matt Campbell

•

4.8

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If your ideal dinner is the kind that makes the whole house smell like you tried way harder than you did, welcome. This spiced and aromatic crock pot stew is warm and cozy like a blanket, but it also has a little sparkle thanks to lemon and fresh herbs. Think tender chicken, chickpeas that soak up all the good stuff, carrots and onions that go sweet and soft, and a broth that tastes like it’s been simmering all day because, well, it has.

I built this recipe around ingredients you can find at any regular grocery store. No specialty spice blends required, but you will get that “What IS in this?” reaction at the table. The trick is layering: a quick sear on the chicken, a fast spice-and-tomato-paste bloom in the same pan if you have time, and a bright finish at the end to wake everything up.

Why It Works

Deep flavor with low effort: Warm spices, tomato, and slow cooking do the heavy lifting while you live your life.
Tender chicken, not stringy: Thighs stay juicy in the slow cooker and shred beautifully.
Balanced and bright: Lemon juice and zest at the end keep the stew from tasting flat.
Flexible: Swap veggies, use chicken breasts if needed, make it thicker or soupier, and adjust the heat level.

Pairs Well With

Storage Tips

This stew is one of those “tastes even better tomorrow” situations.

Refrigerator

Cool leftovers, then store in an airtight container for up to 4 days.
The chickpeas will keep drinking the broth, so add a splash of broth or water when reheating.

Freezer

Freeze in freezer-safe containers for up to 3 months.
Thaw overnight in the fridge for best texture.

Reheating

Stovetop: Simmer gently until hot, adding liquid as needed.
Microwave: Cover loosely and heat in 60 to 90 second bursts, stirring in between.

Common Questions

Do I have to brown the chicken first?

No. Browning adds extra flavor and a little color, but this stew still tastes great if you go straight into the crock pot. If you skip browning, do not skip the lemon and herbs at the end. That finish keeps everything lively.

Can I use chicken breasts instead of thighs?

Yes. Use boneless, skinless breasts, but cook to doneness, not the clock. Chicken is done at 165°F (74°C). In most slow cookers, breasts are ready in about 3.5 to 5 hours on LOW or 2 to 3 hours on HIGH, depending on size and how hot your unit runs.

How do I make it thicker?

Two easy options: (1) Mash about 1 cup of chickpeas against the side of the crock pot and stir back in. (2) Stir in a cornstarch slurry during the last 20 to 30 minutes on HIGH. Start with 1 tablespoon cornstarch mixed with 1 tablespoon cold water. If you want it thicker, add a second slurry.

Is this spicy?

It is warmly spiced, not hot. If you want heat, add red pepper flakes or a pinch of cayenne. If you are cooking for kids, keep it mild and let adults add heat at the table.

Can I add other vegetables?

Absolutely. Sweet potatoes and bell peppers can go in at the beginning. Zucchini does best in the last 30 to 45 minutes so it does not turn to mush. Spinach can be stirred in at the end until just wilted.

My stew looks a little oily. What now?

Chicken thighs can release a bit of fat. If you want it leaner, skim the surface with a spoon before serving. You can also trim larger pieces of visible fat from the thighs before cooking.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Large skillet (optional, for browning and blooming)
Cutting board and chef’s knife
Measuring spoons
Wooden spoon or spatula
Citrus zester or microplane (optional but great)
Instant-read thermometer (optional but helpful)

I love a recipe that starts with me being realistically lazy and ends with me looking like I planned dinner. This stew happened on one of those weeks where the fridge was giving “onion, carrots, and vibes.” I tossed in chickpeas, grabbed the warm spices that make a kitchen smell like something good is coming, and promised myself I would not forget the lemon at the end. That lemon is the tiny miracle. It takes the whole pot from cozy to can’t-stop-eating, and suddenly you are standing there tasting “just one more spoonful” like it is your job.

Spiced Crock Pot Stew

(4.8 Reviews)

Prep Time 15 mins

Cook Time 6 to 7 hrs

Total Time 6 to 7 hrs 15 mins

Servings 6

Ingredients

2 pounds boneless, skinless chicken thighs
1 tablespoon olive oil (optional, for browning)
1 large yellow onion, thinly sliced
3 medium carrots, sliced into coins
4 cloves garlic, minced
2 tablespoons tomato paste
1 (15-ounce) can chickpeas, drained and rinsed
1 (14.5-ounce) can diced tomatoes (with juices)
3 cups low-sodium chicken broth
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1 bay leaf
1 lemon (zest and juice)
1/2 cup chopped fresh cilantro or parsley
Optional: 1/4 teaspoon red pepper flakes
Optional for serving: yogurt, couscous, rice, or warm naan

Instructions

Optional but recommended: brown the chicken. Heat a skillet over medium-high heat with the olive oil. Pat the chicken dry. Season lightly using a little of the measured salt, then sear 2 to 3 minutes per side, just until browned. Transfer chicken to the slow cooker.
Optional but very good: bloom the spices. Reduce heat to medium. Add the onion and carrots to the same skillet (add a tiny splash of oil if the pan is dry). Cook 3 to 5 minutes, stirring, until the onion starts to soften. Add garlic and tomato paste and cook 30 seconds. Stir in cumin, smoked paprika, coriander, turmeric, cinnamon, and red pepper flakes (if using) and cook 30 seconds more, until everything smells amazing. Scrape this whole situation into the slow cooker.
Build the base. Add chickpeas, diced tomatoes, chicken broth, remaining salt, and the bay leaf. Stir well. (If you skipped the skillet step, take 2 tablespoons of broth, whisk it with the tomato paste first, then add it in with the spices so it does not clump.)
Slow cook. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the chicken is very tender and reaches 165°F (74°C).
Shred and finish. Remove chicken, shred with two forks, then return it to the crock pot. Discard the bay leaf. If you want it less rich, skim any excess fat from the surface.
Do the bright ending. Stir in lemon zest and lemon juice. Taste and adjust salt. If you want it richer, add a small drizzle of olive oil right at the end.
Serve. Ladle into bowls and top with cilantro or parsley. This is excellent over couscous or rice, or scooped up with naan. If you like creamy contrast, add a spoonful of yogurt on top.

Matt’s small trick: If the stew tastes good but not great, it almost always needs one of two things: more salt or more acid. Add a pinch of salt, or another squeeze of lemon, and taste again.

Nutrition information is estimated.

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