Crockpot Creamy Garlic Chicken and Chickpeas Step-by-step instructions

Before you start

Before you start, make sure your slow cooker is clean and ready. If using canned chickpeas, drain and rinse them in a colander. Mince the garlic cloves.

Soften the cream cheese to room temperature for easier melting, though it will melt fine even if cold. Pat the chicken thighs dry with paper towels and season with salt and pepper. No other prep is needed—this is a true dump-and-go meal.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the chicken thighs in the bottom of a 5-6 quart slow cooker in a single layer. Sprinkle with salt and pepper. Add the drained chickpeas over the chicken. Scatter the baby spinach on top, then add the minced garlic. Place the block of cream cheese in the center.
   Look for The slow cooker is full but not overflowing; the spinach will wilt down.
   Tip No need to stir at this point—layering keeps the chicken in contact with the heat.

At the end of this phase, the slow cooker is filled with raw chicken, chickpeas, spinach, garlic, and a block of cream cheese.

The spinach may look like a lot, but it will wilt down significantly. The cream cheese is still solid in the center. Everything is seasoned and ready to cook.

Slow Cook

2. 2Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 4 hours, or on HIGH for 2 1/2 hours, until the chicken is tender and cooked through. The internal temperature of the thickest part of the chicken thighs should read at least 165°F (74°C).
   Look for The chicken is fork-tender and the sauce is bubbling around the edges.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Resist lifting the lid—each peek adds 20 minutes of cooking time.

After 4 hours on low, the chicken is cooked through and tender. The spinach has wilted into the sauce, and the cream cheese has melted, creating a creamy base. The kitchen smells of garlic and chicken. The chicken should register at least 165°F (74°C) before proceeding.

Finish and Serve

3. 3Stir and Serve
   Stir the cream cheese into the sauce until fully melted and smooth. The spinach will have wilted into the sauce. Taste and adjust seasoning with salt and pepper. Serve hot, spooning the creamy sauce over the chicken and chickpeas.
   Look for The sauce is thick, creamy, and pale in color with flecks of garlic and spinach.
   Tip If the sauce seems thin, let it cook uncovered for 10 minutes to reduce.

Once stirred, the sauce is smooth, thick, and pale in color with flecks of garlic and spinach. The chicken is coated in the creamy sauce, and the chickpeas are plump. The dish is ready to serve immediately, with a final taste for seasoning.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Each time you do, heat escapes and adds to the cooking time. Another is using low-fat cream cheese, which can separate or create a grainy sauce.

Don't skip draining the chickpeas, as the extra liquid can make the sauce watery. Finally, resist the urge to stir too early—let the ingredients cook undisturbed for the first few hours.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) in the thickest part. It should be fork-tender and no longer pink in the center.

The sauce should be hot and bubbling, and the cream cheese fully melted when stirred. If the sauce looks thin, let it cook uncovered for 10-15 minutes to thicken.

• Poultry: 165°F (74°C) in the thickest part