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Spicy Crockpot Mediterranean Chicken and Artichoke Stew

A bold and protein-packed crockpot stew featuring tender chicken, chickpeas, artichokes, and vibrant Mediterranean flavors, served over cauliflower rice for a satisfying and unique meal.
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Prep Time 20 minutes
Cook Time 4 hours 30 minutes
Servings 4

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into chunks
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 onion diced
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 6 cloves garlic minced
  • 1 can 14 oz diced tomatoes
  • 1/2 cup sun-dried tomatoes chopped
  • 1 cup chicken broth
  • 2 tbsp tomato paste
  • 2 tbsp harissa paste
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 cup artichoke hearts quartered
  • 1/4 cup kalamata olives pitted and halved
  • 2 tbsp lemon juice
  • 2 cups fresh spinach
  • 1/4 cup pine nuts toasted
  • Salt and pepper to taste
  • 2 tbsp chopped fresh parsley for garnish
  • 2 tbsp chopped fresh mint for garnish
  • 4 cups cauliflower rice for serving

Instructions
 

  • In a crockpot, combine the chicken chunks, chickpeas, diced onion, sliced carrot, chopped celery, and minced garlic.
  • Add the diced tomatoes, sun-dried tomatoes, chicken broth, tomato paste, and harissa paste to the crockpot. Stir to combine.
  • Sprinkle in the dried oregano, dried thyme, ground cumin, and smoked paprika. Season with salt and pepper to taste.
  • Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours, until the chicken is tender and cooked through.
  • About 30 minutes before serving, stir in the artichoke hearts, kalamata olives, lemon juice, and fresh spinach.
  • Replace the lid and continue cooking for the remaining 30 minutes, or until the spinach is wilted.
  • Meanwhile, prepare the cauliflower rice according to package instructions or by pulsing cauliflower florets in a food processor and sautéing in a pan until tender.
  • Toast the pine nuts in a dry skillet over medium heat until golden brown, watching carefully to prevent burning.
  • Taste the stew and adjust seasoning if needed.
  • Serve the stew hot over cauliflower rice, garnished with toasted pine nuts, chopped fresh parsley, and fresh mint.