Slow Cooker Curried Chicken and Chickpeas Tips, FAQ & printable recipe

Tips for success

For a deeper flavor, you can toast the curry powder in a small dry pan for 30 seconds until fragrant before sprinkling it over the ingredients. This simple step awakens the essential oils in the spices, providing a more robust base for the sauce. Be careful not to burn the spices, as they can turn bitter very quickly.

If you find the sauce is thinner than you prefer at the end of the cooking time, you can stir in a small amount of cornstarch slurry—one teaspoon of cornstarch mixed with one tablespoon of cold water—and let it cook on high for an additional 10 minutes. This will gently thicken the sauce without altering the overall flavor profile of the curry.

Variations

• Vegetable Curry: Replace the chicken with cauliflower florets and diced sweet potatoes for a delicious vegetarian version. Follow the same cooking instructions, adjusting the time as needed to ensure the vegetables are tender.
• Spicy Curry: Incorporate a teaspoon of crushed red pepper flakes or a finely diced jalapeño into the sauce mixture if you prefer a higher level of heat in your finished curry dish.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Ensure the food is refrigerated within 2 hours of cooking.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheat

Reheat gently in a saucepan over low heat or in the microwave until steaming hot throughout.

Transfer any leftovers to an airtight container once they have cooled to room temperature, which should take no longer than two hours. Proper storage is essential for maintaining the quality and safety of the dish.

Keep the container in the coldest part of your refrigerator to ensure the sauce remains stable and the chicken stays safe for consumption.

This dish is an excellent candidate for making ahead, as the flavors often meld and improve after resting in the refrigerator overnight.

You can assemble the raw ingredients in the slow cooker insert the night before, cover it, and keep it in the refrigerator. When ready to cook, simply place the insert into the slow cooker base and proceed with the cooking time.

Serving ideas

Serve this curry hot, ideally ladled over a bed of fluffy basmati rice or with warm naan bread to soak up the delicious sauce.

The contrast between the tender chicken, the earthy chickpeas, and the creamy, spiced sauce is best enjoyed when the dish is freshly steamed. Consider serving with a side of fresh cilantro or a squeeze of lime to add a bright, fresh note to the finished meal.

For a more complete dining experience, pair this curry with a simple cucumber and onion salad or a dollop of cool, plain yogurt. These additions provide a refreshing contrast to the warm, aromatic spices of the curry.

Ensure that each serving is generous, allowing the sauce to pool around the rice, which helps to distribute the flavors evenly across every bite of the meal.

Frequently asked questions

Recipe card

Slow Cooker Curried Chicken and Chickpeas

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 4

Ingredients

• 1.5 lb skinless chicken breast, cut into bite-size cubes
• 15 oz canned chickpeas, drained and rinsed
• 2 tbsp curry powder
• 14 oz crushed tomatoes
• 1 cup coconut milk

Instructions

1. Place the bite-size cubes of raw chicken breast into the bottom of the slow cooker insert. Ensure the chicken is spread out evenly across the base to promote uniform cooking throughout the slow process.
2. Spoon the drained chickpeas over the chicken layer. Sprinkle the curry powder evenly over the top of the chickpeas and chicken, ensuring even distribution of the spices for a balanced flavor.
3. Pour the crushed tomatoes and coconut milk over the chicken and chickpeas in the slow cooker, making sure all ingredients are submerged.
4. Cover the slow cooker and cook on low for 4 hours until the chicken is tender and fully cooked. Ensure the chicken reaches an internal temperature of 165°F (74°C). Let the dish rest for 5 minutes before serving warm.

Estimated nutrition per serving

Calories

380

Protein

28 g

Carbohydrates

22 g

Fat

20 g

Fiber

6 g

Sugar

4 g

Sodium

450 mg

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