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Slow cooker spiced chicken and chickpea soup

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  • Soy free

Packed with vegetables, chickpeas and lentils, this spiced tomato and chicken soup is really filling and super easy to make in the slow cooker.

  • Serves4
  • Cook time4 hour 5 minutes
  • Prep time15 minutes
Slow Cooker Spiced Chicken and Chickpea Soup in bowl, garnished with yoghurt and coriander. Served with pita bread


  • 1 tbs olive oil
  • 2 Coles RSPCA Approved Australian Chicken Breast Fillets
  • 1 red onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 tbs Moroccan seasoning
  • 400g can diced tomatoes
  • 4 cups (1L) chicken stock
  • ½ cup (100g) green lentils
  • ¼ cup (50g) red lentils
  • 400g can chickpeas, rinsed, drained
  • 1 cup (150g) frozen broad beans, thawed, peeled
  • Greek-style yoghurt, to serve
  • Coriander leaves, to serve
  • Mint leaves, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat the oil in a large frying pan over high heat. Cook the chicken for 2 mins each side or until brown all over.
  2. Step 2

    Transfer the chicken to a slow cooker. Add the onion, carrot, celery, Moroccan seasoning, tomato, stock, combined lentils and chickpeas. Cover and cook for 4 hours on high (or 6 hours on low) or until the chicken is very tender.
  3. Step 3

    Use tongs to transfer the chicken to a plate. Coarsely shred and return to the soup with the broad beans. Season.
  4. Step 4

    Ladle soup among serving bowls. Serve with yoghurt, coriander and mint.