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Slow Cooker Chicken with Chickpeas, Sundried Tomatoes, and Balsamic Sauce

By hmiller1, member

Posted: February 28th, 2010

 

One of my favorite meals in the summer is grilled chicken with a couscous, chickpea, and sundried tomato salad.  With that inspiration in mind and six inches of snow outside, I created a warm version for the slow cooker. 

 

The pre-browned chicken, chickpeas, sundried tomatoes, and a rich balsamic sauce deliver a non-traditional and delicious slow cooker meal.  Best served over couscous, of course!  

 

more about:

3 - 4 lbs chicken drumsticks (equals to about 12 drumsticks)
3 15 oz. cans of chickpeas – drained and rinsed
2 14.5 oz cans diced tomatoes – undrained
1 cup of chicken broth
1 6 oz. can of tomato paste
1/2 packed cup of jarred julienne/diced sundried tomatoes – drained
1/3 cup balsamic vinegar
4 minced garlic cloves
1 teaspoon dried basil
1/4 teaspoon pepper
1 red onion sliced, about 1/4 inch slices
1 tablespoon olive oil
Non-stick spray
Salt and pepper for seasoning chicken
Chopped fresh parsley (optional) or a few fresh spinach leaves finely chopped for color (optional)
Cooked couscous
6 qt slow cooker

1.) Heat tablespoon of olive oil over medium-high heat in large sauce pan or large skillet until shimmering and generously season the chicken drumsticks with salt and pepper. Brown chicken in two batches. Brown about 2 minutes or so each side and another minute to brown any remaining skin. Remove and brown the second batch of chicken.

2.) Meanwhile, place drained and rinsed chickpeas in a large microwave-able bowl with enough fresh water to cover them. Microwave on high for about 7 or 8 minutes so they are warm, but not popping. Once heated, drain again.

3.) Spray inside of 6 quart slow cooker with non-stick spray and place all drumsticks on bottom of slow cooker as a single layer without stacking. If you have a couple that won't fit, just stack on the side.

4.) In pan used for browning chicken, combine undrained diced tomatoes, chicken broth, tomato paste, sundried tomatoes, balsamic vinegar, garlic, basil, and pepper. Stir until tomato paste is combined.

5.) Add red onion and drained, warm chickpeas and stir to combine. Heat entire mixture until it comes to a boil.

6.) Once it’s just at a boil, take the pan and pour entire contents over drumsticks in slow cooker. Use a spoon to distribute it evenly and cover slow cooker.

7.) Cook on low for 4 hours, or once chicken is tender.

8.) Remove chicken with tongs. Spoon chickpea and tomato sauce over couscous with drumsticks on top of it all. Spoon more sauce on top and add fresh chopped parsley (latter is optional). Sometimes if I’m in a pinch and there isn’t any fresh parsley around, I’ll finely chop a few spinach leaves to help add a bit of color.

9.) Enjoy!

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Comments (9)

hmiller1 writes: oops, i meant "peek" :) Posted: 9:41 pm on March 11th

hmiller1 writes: @all: i keep meaning to add that you can also add a little more balsamic at the end if you want a bit more punch. one time i made it and it really mellowed that one time and for some reason, but better to add more later if it's needed! :)

and timing...we all know every crockpot is different. 4 hours on low does the trick for me without having it completely fall a part (which means wayward bones!) so just take a peak at one around hour 4 and give your best judgement! Posted: 9:27 pm on March 11th

hmiller1 writes: @anne1234: i haven't made it with boneless (yet!) but keep meaning to try it. you can skip the browning completely if you go boneless/skinless and just skip to putting the tomatoes/beans in the pan. (but still need to pre-heat the beans!). if it's bone-in and with skin, you just have to brown or the skin looks really, well, yucky, at the end if you don't! :)

that said, you could go for 6 breasts that equals maybe 2.5 lbs or so. some of the weight in the recipe is because of the bones and less time b/c it starts cooking with the browning. i'd think low about 6 or 7 hours on low would do the trick.

of course, every crockpot is it's own beast! you could always check at hour 5 and see how they are doing. i always sneak a peek at some point when cooking even though you aren't supposed to lift the lid. rule breaker! :)

ok, this is very, very long. i guess i just need to try it boneless this weekend!! :) i'll report back. Posted: 9:25 pm on March 11th

hmiller1 writes: @gogolot: awesome! lmk how it turns out! Posted: 9:17 pm on March 11th

asullivan1234 writes: Any adjustments for boneless breasts or thighs? Posted: 8:43 pm on March 11th

GogoLoat writes: Ooh! I can almost taste it .... its gonna be on the dinner table tomorrow! Posted: 1:01 pm on March 11th

hmiller1 writes: @kplank What a wonderful comment to read, thanks so much! I hope you enjoy it! I've made it several times this winter and the leftovers are great too.
A quick note that you can also substitute other chicken pieces for this if you don't want to go all drumsticks. Cooking time may increase a bit with bone-in breasts, but I've found that low is better to cook for chicken in general. I'd really like to try a boneless with this dish, but haven't yet! :) Posted: 12:39 am on March 11th

kplank writes: This looks absolutely fantastic. I am bookmarking it and cannot wait to make it soon! Posted: 7:06 pm on March 10th

hmiller1 writes: i wish i was a better photographer! :) Posted: 10:04 pm on February 28th

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