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This slow cooker chicken and chickpea curry is so delicious and easy to make. A simple Indian curry which requires very minimal preparation, this is a meal I cook often when I’m in a hurry but craving curry (which is pretty often!).

Flavoured with turmeric and fresh garlic this is a crowd-pleasing curry which is suitable for a mid-week family dinner or to serve when friends are around for a special occasion.

All you need to do to prepare this recipe is put everything in the slow cooker and turn it on – it really couldn’t be easier! Then, once you get home from work, add in the chickpeas and thicken the sauce a little. Recently, I’ve been trying to make all my slow cooker recipes this simple – as I really hate doing too much work in the morning if I can avoid it!

I tend to serve with parathas or naan bread and skip the rice with this one as the chickpeas are so filling.

How to make Slow Cooker Chicken Chickpea Curry

Scroll down for ingredient card and recipe list.

1. Crush garlic bulbs into the slow cooker pan

2. Then add the chopped coriander

3. And dried spices

4. Then add the boneless, skinless, chicken thighs to the pan. Stir to coat in the spices.

5. Then pour in the water and chicken stock cube, stir to evenly mix everything together then cook for 3 hours on high or 5 hours on low

6. Once cooked, add a tin of drained chickpeas and stir

7. Take 2 tbsp cornflour and mix with 2 tbsp of the slow cooker liquid

8. Mix until it is a smooth paste – this will thicken the curry liquid.

9. Pour the cornflour mixture into the slow cooker and stir to combine. Whilst you stir, break up any large pieces of chicken. Put the lid back on and continue to cook for 15 minutes on high before serving!