Slow Cooker Ham Hock And Chickpea Stew Recipe

Cooking Directions

• STEP 1.Place the ham hock, chickpeas, carrots, celery, onions, garlic, thyme, and bay leaves in a slow cooker.
• STEP 2.Pour in the chicken broth and season with salt and pepper.
• STEP 3.Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the ham hock is tender and the flavors have melded together.
• STEP 4.Remove the ham hock from the slow cooker and shred the meat. Discard the bone and any excess fat.
• STEP 5.Return the shredded ham hock to the slow cooker and stir to combine.
• STEP 6.Taste and adjust the seasoning if needed.
• STEP 7.Serve the stew hot with crusty bread for dipping.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Soaking the chickpeas overnight before cooking can help reduce the cooking time.
• If you prefer a thicker stew, you can mash some of the chickpeas with a fork or blend a portion of the stew with an immersion blender.
• Feel free to add other vegetables like potatoes or bell peppers to the stew for extra flavor and texture.

Storage and Serving

• This stew can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the stew on the stovetop or in the microwave until heated through.
• Serve the stew hot with crusty bread for a complete and satisfying meal.