Want a dinner that feels like a million bucks but costs less than ten? This Slow Cooker Harissa Chicken & Chickpea Stew is my secret weapon. It’s the kind of meal that makes you feel like a genius, not because it’s hard, but because it’s so smart. If you love a cozy, set-it-and-forget-it meal, you should also try this classic slow cooker chicken stew.
You don’t need expensive ingredients to eat well. This stew is proof. It’s packed with flavor and protein, and your slow cooker does almost all the work. I make this when I need a win—a healthy, satisfying meal that stretches my grocery budget further.
Recipe Overview
Here’s the quick look at what you’re making. It’s a straightforward recipe that delivers big on taste without a big time investment.
- Cuisine: Mediterranean-inspired
- Category: Main Course, Stew
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on Low
- Total Time: 4 hours 15 minutes (minimum)
- Servings: 6
Why This Recipe Saves You Money
Let’s talk about why this dish is a budget superstar. I built it around principles that keep my food costs low every single week.
First, it uses bone-in, skin-on chicken thighs. They are almost always cheaper than chicken breasts and stay incredibly juicy during the long cook. The chickpeas are a powerhouse. They’re an affordable plant-based protein that bulks up the stew, making it more filling for less money.
Slow Cooker Harissa Chicken & Chickpea Stew Recipe
The Budget-Friendly Ingredient List
How to Make It (Step-by-Step)
Notes
Enjoy your homemade Slow Cooker Harissa Chicken & Chickpea Stew Recipe!
Nutrition Information
Harissa paste is the flavor hero. A small jar lasts for many meals, giving you huge flavor for a small per-use cost. Finally, the slow cooker method is a money-saver. It tenderizes cheaper cuts of meat perfectly and uses less energy than your oven.
My Tips for Smart Shopping on a Budget
Getting the best price on ingredients is a skill. Here are my go-to strategies for shopping for this recipe and beyond.
Buy chicken thighs in family-sized packs. Portion and freeze what you don’t use immediately. Look for store-brand canned chickpeas and tomatoes—they’re identical in quality to name brands. If you see harissa paste in the international foods aisle, check there first. It’s sometimes cheaper than in the condiment section. For a completely different flavor profile that’s also budget-friendly, this slow cooker Hawaiian chicken uses pantry staples for a sweet and savory twist.
For the veggies, frozen chopped onions and peppers are a fantastic budget backup. They have the same nutrition and save you prep time. Always have a bag in your freezer for last-minute meals.
The Budget-Friendly Ingredient List
Here’s everything you need. I bet you have half of it in your pantry already.
- 1.5 to 2 lbs bone-in, skin-on chicken thighs (about 6-8 pieces)
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3-4 cloves garlic, minced
- 1 red bell pepper, chopped (optional, but adds nice color)
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 3-4 tablespoons harissa paste (adjust for your heat preference)
- 1 cup chicken broth or water
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
How to Make It (Step-by-Step)
This is where the magic happens. The process is simple, but a few small steps make a big difference in flavor.
- Start by browning the chicken. Pat the chicken thighs dry with a paper towel. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Place them skin-side down in the hot skillet. Cook for 4-5 minutes until the skin is golden and crispy. You don’t need to cook them through. This step adds incredible depth of flavor to the whole stew.
- Transfer the seared chicken to your slow cooker. In the same skillet, add the diced onion. Cook for 3-4 minutes until it starts to soften. Add the garlic and bell pepper (if using) and cook for one more minute. This quick sauté wakes up their flavors.
- Pour in about half of the chicken broth to the skillet. Use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. This is called deglazing, and it’s free flavor you don’t want to waste.
- Add the onion mixture, chickpeas, crushed tomatoes, harissa paste, cumin, smoked paprika, and the remaining broth to the slow cooker. Gently stir everything around the chicken.
- Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The stew is done when the chicken is fall-off-the-bone tender.
- Carefully remove the chicken thighs to a plate. Once cool enough to handle, shred the meat, discarding the skin and bones. Stir the shredded chicken back into the stew. Taste and adjust seasoning with more salt, pepper, or harissa as needed.
- Serve hot, garnished with fresh herbs if you have them. It’s fantastic over a scoop of rice, couscous, or with a piece of crusty bread to soak up the sauce.
How to Use Up Every Last Bit (No Waste!)
I hate throwing food away. Here’s how I make sure every component of this meal gets used.
If you have leftover stew, it freezes beautifully for up to 3 months. Portion it into individual containers for ready-made lunches. The rich, spiced tomato broth is too good to waste. Use any leftovers as a sauce for pasta or a cooking liquid for a pot of lentils later in the week.
If you bought a big bunch of herbs for garnish, don’t let the rest wilt. Chop any leftover parsley or cilantro and freeze it in an ice cube tray with a little water or olive oil. Pop out a cube to add instant freshness to your next soup or stew.
Nutrition Notes
This isn’t just cheap food; it’s genuinely good for you. It fits right into a Mediterranean diet approach.
- High in Protein: Thanks to the chicken and chickpeas, this stew keeps you full and supports muscle health.
- Fiber-Rich: Chickpeas are an excellent source of dietary fiber, which is great for digestion.
- Packed with Vitamins: Tomatoes and peppers provide vitamins A and C.
- Healthy Fats: Using olive oil and keeping the chicken skin on during cooking (removed before eating) adds satisfying, heart-healthy fats.
Common Questions About This Recipe
I get asked these questions a lot. Here are the answers to help you make this recipe a success.
Can I use chicken breasts instead of thighs?
You can, but I don’t recommend it for the slow cooker. Chicken breasts can become dry and stringy with long cooking. Thighs stay moist and flavorful. If you must use breasts, use boneless and add them in the last 1-2 hours of cooking on low.
My stew is too thin. How can I thicken it?
This is an easy fix. Mix one tablespoon of cornstarch with two tablespoons of cold water until smooth. Stir this slurry into the stew in the slow cooker. Cover and cook on HIGH for an additional 15-20 minutes until thickened. You can also simply remove the lid and let it cook for the last 30 minutes to reduce.
What can I use if I can’t find harissa paste?
No problem! Make a simple substitute. Mix 2 tablespoons of tomato paste with 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/4 teaspoon of cayenne pepper (or more for heat), and a pinch of garlic powder. It won’t be identical, but it will give you a similar warm, smoky flavor profile.
This stew is more than just a meal. It’s a strategy for eating incredibly well without spending a fortune. The leftovers taste even better the next day, making it the ultimate plan-ahead dinner. It’s a high-protein, flavor-packed solution for busy weeks. If you enjoy these bold, global flavors, you’ll love our slow cooker sesame ginger chicken for another easy, comforting option.
I hope this recipe becomes a trusted favorite in your kitchen, just like it is in mine. Let me know your own money-saving twists for this recipe in the comments below! Please leave a rating!
