Slow Cooker Chicken Curry ChickpeasPosted by Katie on Apr 15, 2013 in sponsored post, Uncategorized | 20 comments
You guys should know by now… I love to use my slow cooker for an easy meal. I mean who doesn’t love someone else to cook for them? Today, I’m sharing with you how easy it is to introduce new flavors to your family. Meet my Slow Cooker Chicken Curry Chickpeas. Since my husband doesn’t cook, I know I can depend on my slow cooker to make a delicious tasting slow cooked meal for the two of us while I’m hard at work at my day job!
On a side note about my husband. He is amazing, talented, and can do just about anything. He is one of those people who can seriously pick something up he has never done before and master it in hours if not minutes. I just wanted to put that out there–totally not knocking him–cooking is just not his thing! Plus, he has me so he really doesn’t have a reason to cook! Although, I keep challenging him to complete a week in the kitchen and I’ll document his cooking journey. He has semi-warmed up to this idea thanks to watching last season of Worst Cooks in America! Hopefully by the end of this year I’ll introduce you to him and just maybe he will cook me dinner for once (let alone 5 straight days).
Back to my Slow Cooker Chicken Curry Chickpeas.
I love an easy slow cooker recipe. This recipe requires you to layer garbanzo beans, diced tomatoes, whole chicken breast with a few spices. Let it slow cook for hours–get home from work and shred your chicken–add the remaining spices and some fresh spinach to your slow cooker. Make a slurry of cornstarch using a little bit of the liquid from the slow cooker… mix it all together and let it cook a few more minutes and dinner is served. Oh, and of course don’t forget the fluffy basmati rice! I always have cooked bags of rice portioned out in my freezer–just reheat via the microwave and dinner is complete!
For the full recipe head on over to Food Fanatic for the recipe for Slow Cooker Chicken Curry: With Chickpeas, Great Flavor.
Disclaimer: I’m a paid contributor at Food Fanatic. There is an affiliate link in this post. All opinions are my own.