Crockpot Creamy Garlic Chicken and Chickpeas Tips, FAQ & printable recipe

Tips for success

For the best flavor, use fresh garlic rather than pre-minced garlic from a jar. Fresh garlic has a sharper, more aromatic quality that stands up well to the slow cooking.

You can also add a pinch of red pepper flakes for a gentle heat, though the video doesn't show that.

To make the sauce even richer, you can stir in a splash of heavy cream or a pat of butter at the end, but this is optional.

If you prefer a thicker sauce, remove the chicken and chickpeas with a slotted spoon, then simmer the sauce on the stovetop until reduced. Serve over rice, pasta, or with crusty bread to soak up every last drop.

Variations

• Spicy Garlic Chicken: Add 1/2 teaspoon of red pepper flakes or a chopped jalapeño along with the garlic for a spicy kick. You can also stir in a tablespoon of hot sauce at the end for extra heat.
• Herbed Cream Cheese: Use an herbed cream cheese spread, such as garlic and herb, instead of plain cream cheese. This adds extra flavor without any extra effort.
• Vegetarian Version: Replace the chicken with extra chickpeas or cubed firm tofu. Cook on low for 3-4 hours, just until heated through and the sauce is creamy.
• Creamy Mushroom Chicken: Add 8 oz of sliced mushrooms along with the spinach. They will release moisture and add a savory depth to the sauce.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth or water if the sauce thickens.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Alternatively, microwave in 30-second intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making the leftovers even more delicious.

Reheat gently in the microwave or on the stovetop, adding a splash of chicken broth or water if the sauce has thickened too much.

This dish can be assembled the night before: layer the chicken, chickpeas, spinach, garlic, and cream cheese in the slow cooker insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed, adding about 30 minutes to the cooking time to account for the cold start.

Serving ideas

Serve the creamy garlic chicken and chickpeas hot, spooning the sauce over the chicken. It pairs wonderfully with steamed rice, quinoa, or crusty bread to soak up the sauce. A simple green salad with a lemon vinaigrette would brighten the meal nicely.

For a low-carb option, serve over cauliflower rice or zucchini noodles. The dish is hearty enough to stand alone, but a side of roasted vegetables would round it out. Garnish with fresh parsley or chives if you have them, though the video doesn't include that.

Frequently asked questions

Recipe card

Crockpot Creamy Garlic Chicken and Chickpeas

Prep 10 minCook 4 hTotal 4 h 10 minServes 6

Ingredients

• 6 boneless skinless chicken thighs (about 2 lb)
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 5 oz baby spinach
• 6 cloves garlic, minced
• 8 oz cream cheese, softened
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 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.
2. 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).
3. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

32 g

Carbohydrates

26 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.