Slow Cooker

Apple Dijon Chicken Slow Cooker Chickpea Stew

Name: Apple Dijon Chicken Slow Cooker Chickpea Stew
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Ingredients: 1.5 lbs (680g) boneless skinless chicken breasts; 2 cups (400g) canned chickpeas, drained; 2 large (300g) Granny Smith apples, peeled and cubed; 3 tablespoons (45g) Dijon mustard; 1 cup (240ml) low-sodium chicken broth; 1 medium (150g) yellow onion, diced; 2 cloves (10g) garlic, minced; 1 teaspoon (5g) dried thyme

Recipe guide: Elena Hart

DifficultyEasy

Prep time10 min

Cooking time6 hr

Total time6 hr 10 min

Servings4 servings

Jump to Recipe

Tart Granny Smith apples and sharp Dijon mustard create a savory broth that softens and sweetens as the slow cooker runs. Paired with hearty chickpeas and chicken breasts, the stew develops a balanced blend of acidity, earthy thyme, and subtle fruitiness without demanding much hands-on effort. Everything simmers together in one pot, allowing the chicken to gently braise until tender enough to pull apart with two forks directly in the cooking juices.

Why this one works

The tartness of Granny Smith apples offsets the pungency of Dijon mustard.
Canned chickpeas add substance and absorb the seasoned broth during cooking.
Minimal prep work means the dish is assembled in roughly ten minutes.
Cooking on low keeps the boneless chicken breasts tender and easy to shred.
A complete meal of protein, fruit, and legumes comes together in a single pot.

Apple Dijon Chicken Slow Cooker Chickpea Stew close-up

Ingredients

What you’ll need

1.5 lbs (680g) boneless skinless chicken breasts Trim any excess fat before placing them whole into the bottom of the slow cooker.
2 cups (400g) canned chickpeas, drained Rinse and drain thoroughly to remove canning liquid before adding to the pot.
2 large (300g) Granny Smith apples, peeled and cubed A firm, tart variety holds its shape best under prolonged heat without turning to mush.
3 tablespoons (45g) Dijon mustard Provides acidity and depth; smooth or country-style Dijon works equally well.
1 cup (240ml) low-sodium chicken broth Keeps the overall sodium balanced while providing the liquid needed to braise the chicken.
1 medium (150g) yellow onion, diced Dices melt down into the sauce over six hours, lending natural savory sweetness.
2 cloves (10g) garlic, minced Mince finely so the garlic distributes evenly throughout the whisked broth mixture.
1 teaspoon (5g) dried thyme Adds a classic herbal note that bridges the flavors of poultry, mustard, and apple.

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Equipment

What to have nearby

Slow cooker
Small mixing bowl
Whisk
Chef's knife and cutting board

Quick overview

Prep

10 min

Cook

6 hr

Total

6 hr 10 min

Serves

4 servings

Method

Step-by-step instructions

Layering the solid ingredients first ensures the chicken sits low in the cooker where the heat is most consistent. Whisking the broth, mustard, and thyme separately before pouring guarantees that the seasoning coats every piece evenly.

1
Step 1
Place chicken, chickpeas, apples, onion, and garlic into the slow cooker.
2
Step 2
In a small bowl, whisk together Dijon mustard, chicken broth, and thyme.
3
Step 3
Pour the sauce over the ingredients.
4
Step 4
Cook on low for 6 hours until chicken is tender.
5
Step 5
Shred chicken directly in the pot and stir to combine before serving warm.

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Helpful details

A few things worth knowing

Cut the peeled apples into uniform bite-sized cubes so they soften at an even rate.
Whisk the Dijon thoroughly into the broth to prevent mustard clumps in the bottom of the pot.
Shred the chicken directly in the hot liquid so the meat immediately pulls the seasoned broth back into its fibers.
Stir gently after shredding to distribute the chickpeas and apple pieces without crushing them.

Variations

Ways to make it your own

Garnish individual bowls with a sprinkle of fresh chopped parsley or extra cracked black pepper before serving.
Serve the stew ladled over steamed brown rice or warm polenta to soak up the cooking juices.

Serving

Serving suggestions

Ladle the warm stew into broad, shallow bowls alongside a hunk of crusty sourdough or toasted artisan bread to catch the broth. It also pairs naturally with a simple tossed green salad dressed with a light vinaigrette or served over warm buttered noodles.

Storage

Storage & reheating

Allow leftover stew to cool before transferring to an airtight container and storing in the refrigerator. Reheat gently over medium-low heat on the stovetop or in the microwave until warmed through, adding a splash of broth if the liquid has reduced.

Recipe information

Nutrition notes

Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.

Calories

380 kcal

Protein

32g

Fat

12g

Carbohydrates

45g

Fiber

Frequently asked

Quick recipe answers

Will the apples turn completely to mush after six hours?+

Granny Smith apples are dense and firm, allowing them to soften substantially while still retaining distinct cubed shapes throughout the long cooking time.

Is it necessary to brown the chicken before adding it to the slow cooker?+

No browning is required. The chicken poaches gently in the flavored Dijon broth, yielding tender meat that shreds effortlessly.

Can the stew be cooked on high instead of low?+

Cooking on low for six hours provides the gentlest heat for boneless chicken breasts, preventing them from drying out before they become fork-tender.

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Final note

With its balance of tangy Dijon, sweet cooked apples, and hearty chickpeas, this slow-cooked chicken stew makes a satisfying, low-effort dinner ready to serve straight from the pot.

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