Slow Cooker Chicken Curry: With Chickpeas, Great Flavor

Katie Jasiewicz | Katie's Cucina

Let your slow cooker do all the work for you. Combine Indian flavors to get a hearty Curry Chicken & Chickpeas. Utilize leftover basmati rice to add to your meal.

Slow Cooker Curry Chicken Picture

I love to make a wide variety of foods from all over the world. I'm always experimenting with new flavors and mostly get inspiration from restaurants that I eat at.

I just started eating curry over the past decade and enjoy it very much. My husband isn't a big fan, although by slowly introducing him to dishes like Beef and Asparagus Curry, he has begun to enjoy the flavors of India as well.

Slow Cooker Curry Chicken Photo

Over the past few years, I have tried a few curry slow cooker recipes. Each turned out quite bitter. This time I decided to cut the curry powder during the majority of the cooking time. I wanted just a tiny bit of curry powder to cook all day in the slow cooker.

By adding in the majority of the curry powder just before you’re ready to serve, it cuts out the bitterness that can form over hours of cooking on low. This Slow Cooker Curry Chicken & Chickpeas can feed an army and freezes well.

NOTE: If you’re looking for a vegetarian curry dish (not cooked in a slow cooker but cooked on the stove top) I'd highly suggest my Chickpea Curry.

    8 Servings

Ingredients

  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 28-ounce can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1 bay leaf
  • 5 teaspoons curry powder
  • teaspoon ground ginger, ground
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound chicken breast
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons fresh lime juice
  • 1 package spinach
  • basmati rice, for serving

Directions

  1. In the slow cooker add drained garbanzo beans, tomatoes, broth, and bay leaf. Mix in 1 teaspoon of curry powder, 1 teaspoon of ground ginger, salt, and pepper. Mix well until seasonings are blended in. Then add chicken, diced onions, and garlic. Make sure the chicken is covered with the sauce.
  2. Place the lid on the slow cooker and cook on low setting for 8-10 hours or on high for 4 to 5 hours.
  3. Once the chicken is done, remove the chicken and shred. Take 2 tablespoons of the broth and add it to a bowl. Mix with 1 tablespoon cornstarch. Stir in cornstarch mixture.
  4. Then stir in remaining 4 teaspoons of curry powder, 1 teaspoon of ground ginger, lime juice and spinach.
  5. Mix in shredded chicken and let it stand for 5 minutes (lid on) or until spinach starts to wilt.
  6. Reheat leftover basmati rice. Serve the curry chicken and chickpeas over the rice.

Notes

The package of spinach should be nine ounces.


Slow-cooker-curry-chicken-picture

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Rating: 3.0 / 5.0 (55 Votes)
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Katie-jasiewicz

About Katie

Katie is our resident one-pot meal fanatic, but you'll find that she's passionate about every kind of food, from dinners to desserts, on her blog Katie's Cucina.

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    6 Comments New Comment Subscribe

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    I'm making this in the crockpot right now! Can't wait to try it! :) This recipe is pretty "clean" for the healthy eaters. The only ingredient NOT on my clean eating list is the cornstarch, but I will still use it for sure!

    Debra-sage

    I made this a few days ago and it was yummy. I added a can of lite coconut milk and only 1/2 of the tomatoes and spinach. I will make it again.

    Avatar

    We made this tonight and really loved it! It made a lot - my husband and I are not skimpy eaters and we'll probably have two more meals for both of us out of it. My house still smells fantastic, like I really worked hard at it! ;) I didn't add another teaspoon of ginger at the end. I think that was maybe a typo?

    Avatar

    So excited to try this! I love curry and with a new baby at home we are always looking for great crock pot recipes.

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    Do you put the chicken in raw, or do you used pre-cooked chicken? Thanks!

    Avatar
    @ Sarah

    Raw chicken




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