Slow Cooker Curried Chickpeas and Chicken

by Erin, The $5 Dinner Mom on January 12, 2011

This would be one of those recipes that evolved as I put it together.

I started out making chickpeas in the slow cooker with a tomato based curry sauce. I set the slow cooker on high. And 4 hours later, when it was done…I decided that I should add some chicken, as I didn’t think that Ryan would eat any of it…and he needed some protein.  I found a bag of batch grilled chicken and dropped it in with the already cooked chickpeas and let it soak up the juices as the slow cooker sat on the “warm setting” for the rest of the afternoon.

I intended to make brown rice with this…but ended up chatting with Jessica for a little longer than originally anticipated. (You’d think I’d have learned by now that anytime I talk with another blogger on the phone, it will inevitably be a 45 minute long conversation!) So brown rice was out…didn’t have time to make it…and the little natives were getting quite restless.

So white rice would have to do, and in just 20 minutes…dinner was on the table.

And just as I suspected, Ryan picked out and ate all the chicken.  But he did make me proud and tried a few chickpeas.  While he wasn’t begging for more, he also didn’t make “that” face.  You know “that” face.

Overall, we all really enjoyed this.

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Slow Cooker Curried Chickpeas and Chicken


  • 1 lb. dried chickpeas ($1.75)
  • 2 cups vegetable or chicken broth (free to $1)
  • 1 8 oz. can tomato sauce ($.33)
  • 1 Tbsp curry powder ($.20)
  • 2 chicken breasts, diced ($1.75)
  • Couple dashes of garlic salt
  • Couple dashes of pepper
  • 1 cup white rice ($.20)
  • 1 box frozen spinach ($.50)
  • Cilantro, an optional garnish


  1. Soak the dried chickpeas overnight.  Drain and rinse, then add to the base of the slow cooker.  Add the broth, tomato sauce and curry powder. Stir together. (At this point you could add the cooked or uncooked chicken pieces and let them cook with the chickpeas.) Season with a few dashes of garlic salt and pepper.  Set on high and cook for 4 hours, or until chickpeas are soft and chicken is cooked, if using raw chicken at the start. Let sit on warm, until ready to serve.
  2. Prepare rice as directed on the package.
  3. Cook the spinach as directed on the box.
  4. Serve Curried Chickpeas and Chicken over rice with side of spinach, or other vegetable.

Cost $4.73

{ 13 comments… read them below or add one }

Alea January 13, 2011 at 2:47 am

I love impromtu recipes and this one sounds especially delicious!

My youngest child is my picky eater. He loves hummus, so when I serve chickpeas I call them hummus beans. Some might call that deceptive; I call it exercising creative license. :)


Susan January 13, 2011 at 10:08 am

I just wanted to write and tell of one of your/mine successes! I made Chicken and Sweet Potato Stew ( P209) last night. Looked through to find a recipe that I didn’t need to shop for. I only a slight variation. I used already cooked and shredded chicken that I had in the freezer – put that in during the last 20 minutes of cooking. Then I did not use white rice- I made whole wheat couscous because I had it and have been wanted to try it. The Green beans were great this way.
Any way my husband loved it! Since there are only two of us – we have a great lunch to take to work tomorrow. Thanks!
PS Love your new book too . Will write another time and tell you what I’ve made so far!



Melinda @ Trailing After God January 13, 2011 at 12:03 pm

Awesome! I have bags of frozen chickpeas and no clue what to do with them! This looks soooo yummy. :) Love it!

Please feel free to stop by: Trailing After God


Carla @ Practical Meal Planning January 13, 2011 at 12:51 pm

Reading your post made me smile because I also so know “that” face. I thought I was alone in the world trying to feed my picky 4-year-old eater, so thanks for sharing. The recipe sounds like a winner!


Chili Dude January 13, 2011 at 1:23 pm

I am going to cook this tonight for dinner. We are snowed in and this would lift our spirits!! Thanks for the great recipe.


Norma January 13, 2011 at 2:53 pm

Not to be picky…. Seems like a good recipe but your total $ amount adds up to $5.73 not $4.73 just a note in case you wish it.


Stacielynn January 16, 2011 at 10:15 pm

My husband is not usually a curry fan but he really like this one. I only had canned chickpeas and it still turned out great.
Thanks for the great recipe.


Susan G. January 17, 2011 at 10:15 pm

I made this for my husband and I tonight and it sooooo delicious. My husband loved it. We will be making this one again for sure.


Susan G January 17, 2011 at 10:17 pm

Sorry, it would help to say what I made. It was the Slow Cooker Curried Chickpeas and Chicken.


Jacquie January 23, 2011 at 8:31 pm

I followed Stacielynn’s sugestion and used the canned garbanzos that I had on hand. This is delicious and I was so pleased that I had all the ingredients on hand! This dish reminds me of a dish that I used to order at an Eastern restaurant. Next time, I will add frozen peas. Thanks for this recipe!


Karen Hiebert February 3, 2011 at 11:36 am

I tried to print this out, but the directions didn’t come up. :(


Rachel February 8, 2011 at 7:03 pm

Honestly was not a fan of the recipe as is. Despite all the curry in it, I found it pretty bland. I ended up adding a teaspoon more
of curry, teaspoon of crushed garlic, a bit of cayenne and about 1/4 c of natural peanut butter. It helped. Topped it with some sour cream and cilantro.


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