Slow Cooker Curry Chicken and Chickpeas

Tender chicken thighs, chickpeas, tomatoes, coconut milk, and curry simmer together in this easy slow cooker dinner finished with fresh spinach.

Prep: 10 min · Cook: 250 min · Yield: 4 · Method: Slow Cooker

Ingredients

• 1 lb chicken thighs
• 1 15-ounce can chickpeas
• 1 14.5-ounce can diced tomatoes
• 1 cup coconut milk
• 1 tablespoon curry powder
• 2 cups baby spinach
• 1 small yellow onion
• 2 cloves garlic
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Drain the chickpeas. Dice the onion and mince the garlic. (about 5 min)
2. Place the chicken thighs, chickpeas, diced tomatoes, onion, garlic, curry powder, salt, and pepper in the slow cooker. Stir to combine. (about 5 min)
3. Cover and cook on Low for 4 hours, or until the chicken reaches 165°F in the thickest part. (about 240 min) — Low
4. Stir in the coconut milk and spinach. Cover and cook until the spinach wilts and the curry is hot, about 10 minutes. (about 10 min) — Low
5. Serve hot.