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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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