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–+ servings
Slow Cooker Curry Chicken Picture

Slow Cooker Chicken Curry Recipe

Katie Jasiewicz
This slow cooker chicken curry recipe calls for chickpeas and is chock full of Indian flavor.
3 from 171 votes
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Cuisine Indian
Servings 8 1 serving
Calories 106 kcal

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

Instructions
 

  • 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.
  • Place the lid on the slow cooker and cook on low setting for 8-10 hours or on high for 4 to 5 hours.
  • 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.
  • Then stir in remaining 4 teaspoons of curry powder, 1 teaspoon of ground ginger, lime juice and spinach.
  • Mix in shredded chicken and let it stand for 5 minutes (lid on) or until spinach starts to wilt.
  • Reheat leftover basmati rice. Serve the curry chicken and chickpeas over the rice.

Notes

The package of spinach should be nine ounces.

Nutrition

Calories: 106kcalCarbohydrates: 7gProtein: 15gFat: 1gSodium: 274mgFiber: 1gSugar: 1g
Keyword Chicken, Chicken Curry, Curry, Dinners, Indian, One Pot Meals, Slow Cooker
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