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curry chicken

Slow Cooker Curried Chicken and Chickpea Stew

Ingredients

  • 1 1/2 lb. boneless skinless chicken breasts
  • 1 Tbsp. olive oil
  • 1 Tbsp. curry powder
  • 1/2 tsp. salt
  • 2-3 onions thinly sliced
  • 4 cloves garlic finely chopped
  • 1 28- oz. can diced tomatoes with juice
  • 1 can chickpeas drained

Instructions

  1. Combine chicken, olive oil, curry powder and salt in slow cooker and toss to coat.
  2. Sprinkle onions and garlic on top of chicken.
  3. Pour tomatoes on top.
  4. Cover and cook on low for 6 to 8 hours.
  5. During last hours of cooking, stir in chickpeas.
  6. Serve hot over rice, couscous or quinoa.
  7. Optional: add a bar of cream cheese for creamier sauce.