Ingredients:

  • 2 lbs (900g) Boneless, Skinless Chicken Breast, trimmed
  • 28 oz (794g) Canned Diced Tomatoes, undrained
  • 1 cup (240 ml) Low-Sodium Chicken Stock
  • 1 medium Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 tsp Dried Oregano
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 1 tsp Kosher Salt, divided
  • 1/2 tsp Freshly Ground Black Pepper
  • 15 oz (425g) Canned Chickpeas, rinsed and drained
  • 1/2 cup (120 ml) Kalamata Olives, pitted and halved
  • 1 large Lemon, zest and juice
  • 1/4 cup Fresh Flat-Leaf Parsley, chopped

Instructions:

  1. Prepare Aromatics and Chicken: Rough chop the onion and mince the garlic. Place the chicken breasts (or thighs) at the bottom of the slow cooker insert.
  2. Add Base Ingredients: Pour in the canned diced tomatoes (undrained) and chicken stock. Scatter the chopped onion, minced garlic, dried oregano, dried thyme, bay leaf, 3/4 tsp of the salt, and pepper over the chicken and liquid.
  3. Set and Forget: Cover the slow cooker and cook on HIGH for 3.5–4 hours or LOW for 7–8 hours, until the chicken reaches an internal temperature of 165°F (74°C). Discard the bay leaf.
  4. Shred the Chicken: Use tongs to transfer the cooked chicken pieces to a separate cutting board. Using two forks, shred the chicken finely. Return the shredded chicken to the slow cooker.
  5. Add Final Ingredients: Stir in the rinsed chickpeas and the halved Kalamata olives.
  6. Brighten the Flavour: Zest the lemon directly into the pot (avoiding the white pith), then squeeze in the juice. Stir gently to combine.
  7. Rest and Adjust: Cover and cook for an additional 15 minutes on HIGH to allow the chickpeas to warm and the fresh lemon flavour to permeate the sauce. Taste the stew and adjust the remaining salt and pepper if necessary.
  8. Serve: Garnish each serving generously with fresh chopped parsley.