Things You'll Need
Sort the dry garbanzos. Pick out and discard cracked beans, small pebbles, twigs and other debris.
Place the garbanzo beans in a colander or strainer, then rinse them thoroughly under cold, running water.
Fill a large kettle or saucepan with water and bring the water to a boil.
Place the garbanzos in the boiling water. Reduce the heat to low, then cover the pot and simmer the beans for 10 to 15 minutes, or until they are slightly softened. Cooking dry garbanzos in a slow cooker without simmering first may not cook the beans to a tender stage, even after a lengthy cooking time.
Pour the garbanzos, along with the hot water, into the slow cooker. If desired, add chopped onions, garlic, herbs and spices, such as thyme, parsley or oregano.
Cook the garbanzos on low for at least eight to 12 hours, or overnight.
Serve garbanzo beans hot or incorporate them into recipes. If you aren't ready to use the garbanzos, put them in a sealed container and store them in the refrigerator. Use the beans within three days.