I have a tasty, protein-packed and easy weeknight crockpot dinner recipe for you today! The most delicious chicken and chickpeas that have been bubbling away in yummy tomato sauce, filled with flavors that your whole family will love. This is one of those trusted dinners that can be enjoyed so many ways. We usually serve this on top of pasta but have also served it on Hawaiian rolls with provolone cheese melted on top, it goes great over spaghetti squash, paired with Trader’s Joes cauliflower gnocchi, and Dave has even fried 2 eggs on top for a yummy breakfast. It is delicious wrapped up in lettuce leaves for lunch, too! But the best way for my entire family to enjoy it is over pasta with parmesan cheese on top.
Something about the tomatoes and the chicken but I’ve never had chicken fall apart in any other crockpot recipe, like it does in this recipe. It is so delicious and moist and easy for little hands to eat.
Weeknight Crockpot Dinner: Italian Chicken + Chickpeas
Ingredients:
2 lbs boneless, skinless chicken breast (should be about 4 breasts)
1 can chickpeas
1 large jar of marinara sauce (around 3 cups, enough to completely cover chicken
salt
2 tsp Italian seasoning
Set your crockpot to high, add your chicken, sauce and seasoning and cook for 3 hours. Shred your chicken and return back to the crockpot. Add your chickpeas and reduce to low, cook for an additional hour. Add to pasta and top with parmesan cheese (or see so many other ways to enjoy it above!). Enjoy!!!
