Slow Cooker Ramadan Chicken and Chickpea Fesenjoon Soup

Name: Slow Cooker Ramadan Chicken and Chickpea Fesenjoon Soup
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Persian
Ingredients: 2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch pieces; 2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed; ¾ cup (180 ml) pomegranate molasses; 1½ cups (150 g) raw walnuts, toasted and roughly ground or finely chopped; 2 medium (300 g) yellow onion, diced; 6 cloves (30 g) garlic cloves, minced; 6 cups (1440 ml) low-sodium chicken broth; 1½ tsp (7½ g) ground turmeric; ¾ tsp (2 g) ground cardamom; ½ tsp (2 g) ground cinnamon; 1½ tsp (9 g) kosher salt; ½ tsp (1 g) ground black pepper; ½ cup (85 g) fresh pomegranate seeds (optional); 3 tbsp (10 g) fresh mint leaves, roughly chopped (optional); 1 tbsp (15 ml) olive oil

From the MyKitchenBank Kitchen

A warming Persian slow cooker soup that marries the rich, tangy flavors of pomegranate with toasted walnuts, tender chicken, and chickpeas. Fragrant with turmeric and cardamom, this fesenjoon-inspired dish is perfect for breaking the fast during Ramadan. The slow cooker keeps it warm for hours without drying out the chicken, making it ideal for flexible iftar timing.

Prep: 20 min
Cook: —
Wait: 8 hr
Total: 8 hr 20 min
Makes: 6 servings (about 10 cups)

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Ingredients

6 servings

2 lbs (900 g) boneless, skinless chicken thighs, cut into 1½-inch pieces
2 cans (15 oz each) (850 g) canned chickpeas, drained and rinsed
¾ cup (180 ml) pomegranate molasses
1½ cups (150 g) raw walnuts, toasted and roughly ground or finely chopped
2 medium (300 g) yellow onion, diced
6 cloves (30 g) garlic cloves, minced
6 cups (1440 ml) low-sodium chicken broth
1½ tsp (7.5 g) ground turmeric
¾ tsp (2 g) ground cardamom
½ tsp (2 g) ground cinnamon
1½ tsp (9 g) kosher salt
½ tsp (1 g) ground black pepper
½ cup (85 g) fresh pomegranate seeds (optional)
3 tbsp (10 g) fresh mint leaves, roughly chopped (optional)
1 tbsp (15 ml) olive oil

Equipment (5)

6-quart slow cooker
sharp knife and cutting board
dry skillet (for toasting walnuts)
blender or immersion blender
measuring cups and spoons

Steps

Before you start

Toast walnuts in a dry skillet for 3–4 minutes until fragrant, then set aside to cool
If using pomegranate molasses from concentrate, dilute it with equal parts water
Have your slow cooker on hand and ready to use

1
Prepare ingredients
- Cut chicken thighs into 1½-inch pieces.
- Dice the onion and mince the garlic.
- If you haven't already, toast the walnuts in a dry skillet over medium heat for 3–4 minutes, stirring often, until fragrant.
- Let them cool slightly, then roughly chop or grind them—you want some texture, not a fine paste.
- Drain and rinse the canned chickpeas.
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Ready when: Walnuts are fragrant and slightly darker; onion, garlic, and chicken are prepped
Tip: Toasting walnuts brings out their depth and richness—don't skip this step. Keep the heat moderate so they don't burn.
2
Build the slow cooker base
- Add 1 tbsp (15 ml) olive oil to the 6-quart slow cooker.
- Stir in the diced onion and minced garlic until evenly coated.
- Add the chicken pieces and the drained chickpeas.
- Pour in the 6 cups (1440 ml) of chicken broth.
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Ready when: All ingredients are combined in the slow cooker
3
Add spices and molasses
- Sprinkle in the 1.5 tsp (7.5 g) turmeric, 0.75 tsp (2 g) cardamom, 0.5 tsp (2 g) cinnamon, 1.5 tsp (9 g) salt, and 0.5 tsp (1 g) black pepper.
- Stir well to distribute the spices evenly.
- Pour in the 0.75 cup (180 ml) pomegranate molasses and stir until fully incorporated.
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Ready when: Spices are evenly distributed and molasses is well mixed
Tip: Stir the spices in oil and broth first to prevent clumping and ensure even flavor distribution.
4
Cook on low
- Cover the slow cooker and set it to low heat.
- Cook for 8 hours, or until the chicken is very tender and falls apart easily with a fork, and the flavors have melded.
- If you're on a tighter schedule, you can cook on high for 4–5 hours, but low and slow gives the best depth of flavor.
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Ready when: Chicken shreds easily; broth is rich and aromatic
Tip: Don't lift the lid too often—each opening adds 15–20 minutes to cooking time. You only need to check after 6 hours.
5
Incorporate walnuts
- Once the chicken is fully cooked, stir in the 1.5 cups (150 g) of toasted, chopped walnuts.
- If the soup seems too thin, you can grind some walnuts into a fine powder and stir them in to thicken it naturally.
- Simmer gently, uncovered, for 5–10 minutes so the walnut flavor infuses the broth.
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Ready when: Broth is fragrant with toasted walnut aroma
Tip: If you prefer a creamier texture, use an immersion blender to partially blend the soup, leaving it slightly chunky.
6
Taste and adjust
- Remove the slow cooker from heat.
- Taste the soup and adjust the seasoning.
- If it's too tangy, add a pinch more salt or a touch of honey.
- If it needs more depth, add ¼ tsp more turmeric or cardamom.
- The balance should be tart from pomegranate, nutty from walnuts, and warmly spiced.
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Ready when: Flavors are balanced to your taste
Tip: Add adjustments in small increments—it's easier to add more spice than to dial it back.
7
Serve and garnish
- Ladle the soup into bowls.
- Garnish each serving with fresh pomegranate seeds and a small handful of chopped fresh mint if desired.
- A drizzle of pomegranate molasses on top adds extra visual appeal and a brightness just before eating.
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Ready when: Soup is hot and garnishes are fresh and vibrant
Tip: Pomegranate seeds and mint should be added just before serving so they stay bright and don't soften.

Good to know

Tips

Pomegranate molasses is the soul of this dish—it's not optional. If you can't find it, make a substitute, but a small bottle keeps well in the pantry for months and is worth seeking out.
The slow cooker's gentle, even heat means you won't get the caramelized fond you'd get on the stovetop, but the long cooking draws every bit of flavor from the spices and walnuts.
This soup freezes beautifully and tastes even better reheated. Make a double batch during prep season and freeze portions for later Ramadan meals.
Serve with naan, lavash, or rice to soak up the rich, aromatic broth. The soup is substantial enough to be a complete meal on its own.

Make ahead

You can prep all ingredients up to 24 hours ahead: cut chicken, chop onion and garlic, and toast walnuts. Store them separately in the refrigerator. In the morning, assemble everything in the slow cooker and set it to cook before you begin your fast. The soup will be warm and ready for iftar.

Storage & reheating

Refrigerate in an airtight container for up to 4 days. To reheat, warm gently on the stovetop over medium heat or in a microwave-safe bowl in 2-minute intervals, stirring between. Freeze for up to 3 months (thaw overnight in the fridge before reheating). The soup actually improves with a day of rest in the fridge as flavors continue to meld.

Substitutions

pomegranate molasses → ¾ cup pomegranate juice (fresh or bottled) mixed with 2 tbsp balsamic vinegar. This won't be as concentrated, so add it and taste; you may need the full amount. Reduce simmer time by 5 minutes.
raw walnuts → pistachios or almonds. Pistachios will give a slightly less earthy flavor; almonds will be milder. Toast them the same way and use the same amount.
boneless, skinless chicken thighs → boneless, skinless chicken breasts or bone-in chicken thighs. Breasts will cook faster (6–7 hours on low) and be leaner; bone-in thighs add more body to the broth.
canned chickpeas → cooked kidney beans or white beans. Any legume works; kidney beans are earthier, white beans are milder. Keep the same amount.