Curried Chicken and Chickpea Stew

Curried Chicken and Chickpea StewRecipe
Photo: Ryan Benyi; Styling: Lynn Miller
Curry powder and chickpeas turn this slow-cooker chicken stew into a hearty Middle Eastern-style dinner.
Serves 8

Cost per Serving:



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1 1/2 pounds boneless, skinless chicken breasts, cut into 2-inch pieces
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
2 onions, thinly sliced
4 cloves garlic, finely chopped
1 28-oz. can diced tomatoes with juice
2 15-oz. cans chickpeas, rinsed and drained


Prep: 15 Minutes
Cook: 8 Hours

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. Pour tomatoes on top. Cover and cook on low for 6 to 8 hours.

3. During last hour of cooking, stir in chickpeas. Serve hot.

Created date

November 2009

Nutritional Information

Calories 327
Fat 7 g
Satfat 1 g
Protein 42 g
Carbohydrate 22 g
Fiber 4 g
Cholesterol 120 mg
Sodium 823 mg