Slow Cooker Golden Turmeric Chicken and Chickpea Stew
Slow Cooker Golden Turmeric Chicken and Chickpea Stew is a comforting and vibrant dish that envelops tender chicken and chickpeas in a creamy, spiced broth. Perfect for chilly evenings, this stew offers warmth and satisfaction in every bowl. With minimal prep time and maximum flavor, it’s an ideal choice for busy weeknights or impressing guests. Each spoonful is packed with nutrients, making it not just a meal but a delightful experience.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Slow Cooker
- Cuisine: Indian
Ingredients
Scale
- 1 lb boneless skinless chicken thighs
- 1 can (15 oz) chickpeas, rinsed and drained
- 1 tbsp fresh turmeric root or 1 tsp ground turmeric
- 1 can (13.5 oz) coconut milk
- 2 cups low-sodium vegetable broth
- 1 tbsp grated fresh ginger
- 4 garlic cloves, smashed
- 2 cups fresh spinach or kale
Instructions
- Prep ingredients by rinsing chickpeas and chopping chicken into bite-sized pieces. Grate the ginger.
- Season the chicken with salt, pepper, turmeric, cumin, and coriander in a large bowl.
- Transfer the seasoned chicken to the slow cooker; add chickpeas, garlic, ginger, coconut milk, and vegetable broth. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 10 minutes before serving, stir in spinach or kale until wilted.
- Serve hot over rice or with crusty bread; drizzle with lime juice if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 70mg
Keywords: For extra flavor, sear the chicken first before adding it to the slow cooker. Customize by swapping chickpeas for lentils or adding different greens like Swiss chard. Store leftovers in an airtight container for up to 3 days.