Crock Pot Chicken & Chickpea Curry
Prep time
Cook time
Total time
A hearty, rich curry of chicken, fresh herbs and spices, and chickpeas.
Serves: 4-6
  • 2 chicken breasts, cubed
  • 2-3 potatoes, cubed
  • 1 onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 24-ounce can tomatoes (whole, diced, crushed, whatever you prefer - I used whole and crushed them with the back of a wooden spoon)
  • 2 tablespoons red curry paste
  • 1 tablespoon curry powder
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 1-inch piece fresh ginger, grated
  • 4 leaves fresh basil, thinly sliced (or chiffonade, for you fancy folks)
  • 1 12.5 ounce can chickpeas, rinsed and drained
  1. Throw all of your ingredients into the crock pot, then stir to combine. Set it on high for four hours, or on low for eight hours. When it's done, add in the rinsed chickpeas, stir to combine, and let it sit for 5 minutes to heat through. Serve alone, or with rice or pita. Enjoy!
Recipe by The Crepes of Wrath at