Slow Cooker Chicken and Chickpea Masala

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 2 customer reviews
Slow Cooker Chicken and Chickpea Masala
Slow Cooker Chicken and Chickpea Masala


  • 1 pound boneless, skinless chicken thighs
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 2 cans chickpeas, drained and rinsed
  • 24 ounces crushed tomatoes
  • 1 yellow onion, minced
  • ¼ cup chicken stock
  • 2 serrano chile peppers, deseeded and minced
  • 3 garlic cloves, crushed
  • 1 tablespoon garam masala
  • 1 tablespoon salt
  • 2 teaspoons grated fresh ginger
  • 2/3 cup coconut milk
  • 1/4 cup chopped fresh cilantro
  • 2 cups hot cooked brown rice


For best results, we recommend using:


  1. Season chicken with cumin, coriander, 1 teaspoon salt, and cayenne pepper.
  2. Stir chickpeas, tomatoes, onion, chicken stock, serrano peppers, garlic, garam masala, 1 teaspoon salt, and ginger together in the crock of a slow cooker; add seasoned chicken and press into tomato mixture to submerge.
  3. Cook on low for 6 to 8 hours.
  4. Remove chicken from the cooker and cut into chunks.
  5. Stir coconut milk into the sauce remaining in the cooker.
  6. Divide rice between four plates. Top rice with chicken. Spoon sauce over the chicken and rice; garnish with cilantro to serve.
Mealthy tip:

Substitute tofu and vegetable broth for the chicken and chicken broth for a vegetarian version.


5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This was really good! I veganized mine and took out the chicken, and used vegetable stock. This is a hit at my house!

Image of Jessica Scott

Jessica Scott says:

This chicken and chickpea masala was delicious. I usually put it on in the morning, run my errands, and then before long it's ready to go. Perfect for serving with rice and naan bread.