On a recent family vacation to Bear Lake, my sister-in-law (and lovely assistant), Rebecca, was in charge of dinner for the night. She made this fabulous meal that everyone devoured and I realized this girl has been holding out on me! I instantly demanded she give me all of her good recipes, and like a good assistant should, she did. I guess I’ll keep her around a little longer. 🙂 Anyway, this Slow Cooker Curried Chicken and Chickpea Stew is one of the recipes she emailed me. My kids love Indian food and I love an easy meal in the slow cooker, so I knew this was just the one to try first. Yes, my friends. Yes. It was scrum-diddly-umptious. I’m sure she’s freaking out right now because it probably looks different than her recipe. Last minute, I was feeling naughty and dropped a bar of cream cheese in the stew to make it more of a creamy gravy, rather than a soup. But, it was awesome both ways. We were taste-testing it with the cream cheese and without, and none of us could decide. So, I’ll share the recipe as given and if you want to add cream cheese, feel free. The only other change I made, okay, well two… I forgot to buy onions, so I just gave a few shakes of dehydrated onions. Also, because I don’t do tomato chunks, I used crushed tomatoes instead.