Slow Cooker Chicken and Chickpea Curry

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If you want the ultimate ‘chuck it in and go’ slow cooker recipe, it has to be this Slow Cooker Chicken and Chickpea Curry. It’s a great, budget one-pan meal, with zero prep time and perfect for batch cooking and freezing. The whole family will love it!

chicken and chickpea curry slow cooker

I absolutely love a slow cooker recipe and if you’re already a fan of my slow cooker chickpea and potato curry or my easy chicken and coconut curry, you’ll love this.

This simple slow cooker curry is a great ‘dump and go’ recipe which you can just chuck into the Crockpot and let it work its magic!

It’s great for a family dinner idea, as well as being naturally gluten and dairy free.

Serve it up with fluffy basmati rice, gluten free naan breads (I have a great recipe for them in my book!) or as part of a curry spread.

You could pair it with dishes like my chickpea and cauliflower curry or my tandoori chicken for a real curry feast!

chicken and chickpea curry slow cookerchicken and chickpea curry slow cooker

Chicken and Chickpea Curry Ingredients

There’s a full recipe card below with the quantities and instructions, but here are the main ingredients and ideas for any substitutions:

  • Tin of Chickpeas – You can use dried chickpeas if you prefer but always make sure you soak them first as per the pack instructions. For me I find the tinned ones quicker and easier and they’re cheap to pick up in the supermarket.
  • Chicken thighs – I always find chicken thighs much better in the slow cooker as they don’t dry out with longer cooking. That being said, this recipe will also work with chicken breast if you prefer.
  • Baby Potatoes – Feel free to use a large potato if you like and cut it into large chunks. Just make sure you don’t cut the potato up too small or it’ll turn to mash! I tend to use baby potatoes as I find they have the best texture in a slow cooked curry.
  • Onion – A white or brown onion is all you need but you can use a red onion if you prefer.
  • Garlic – You have a few options here. Use garlic cloves and peel then finely chop or crush them. You can also use a garlic paste or frozen chopped garlic too.
  • Ginger Paste – I am lazy so find the pastes easier but again you can use frozen, chopped ginger instead. Or peel a thumb-sized piece of ginger and then grate or finely chop it.
  • Chopped Tinned Tomatoes – Chopped fresh tomatoes will also work (perfect if you have a glut from the garden!) but remove any stalks first. Whole tinned tomatoes will also work or you can chop them yourself before adding.
  • Tomato Puree – I find this just adds a great colour and depth of flavour to the dish.
  • Full Fat Coconut Milk – I always use full fat coconut milk in tins as I find this gives the best flavour in curries. A reduced fat coconut milk will work but you may find the curry has a runnier consistency.
  • Mango Chutney – I absolutely adore mango chutney and it adds a lovely, subtle flavour to this curry. You can omit it if you like, or add a teaspoon of sugar for the sweetness without the mango.
  • Frozen Chopped Spinach – I always use frozen spinach in this as I find it cheaper and easier. I hate buying those big bags of fresh spinach then some of it goes to waste! Fresh spinach will work just as well – leave the leaves whole or chop them.


The spice mix for this slow cooker chickpea and potato curry is super basic but gives a lovely, mild spice to the dish.

I use a mixture of salt, turmeric, chilli powder and garam masala for this dish.

chicken and chickpea curry slow cookerchicken and chickpea curry slow cooker

How to make this slow cooker curry

Making this slow cooker curry is so easy it almost doesn’t even warrant writing it out, but I will!

A lot of slow cooker recipes will call for browning the meat first but this is what I like to call a ‘chuck-it-in-and-run’ kinda recipe.

Because effectively, all you need to do is place everything in the slow cooker, mix it up, and then put the lid on and let it do its thing.

Half an hour before serving stir in the spinach et voila – the perfect family-friendly curry with absolutely minimal effort.

Plus using the slow cooker makes this curry really economical – it’s a great budget dinner idea with cheap and easy-to-find ingredients.

chicken and chickpea curry slow cookerchicken and chickpea curry slow cooker

What to serve it with

For me nothing beats a curry feast, so if you want some serving suggestions for this gluten free chickpea, chicken and potato curry, I suggest:

  • Pilau Rice: You can either make your own or buy a pack of pre-made rice for ease. I find this the easiest way to serve up a curry. Basmati rice works well too.
  • Gluten free naan breads: I always make my own using the recipe in my book as nothing beats it. You can sometimes buy these but they’re hard to find.
  • Other curries: Serve this as part of a curry spread with other recipes like my butternut squash and chickpea curry or my sweet potato and spinach dhal.
  • On it’s own: The best thing about this curry is because of the potatoes, it makes an easy one-bowl meal. Ideal for taking into work and reheating for lunch too!
chicken and chickpea curry slow cookerchicken and chickpea curry slow cooker

Frequently Asked Questions

Before you get stuck into making my gluten free chicken and chickpea curry recipe, here are the answers to some of the questions I get asked a lot…

Is this chicken and chickpea curry gluten free?

Yes! This slow cooker curry is completely gluten free – all of the ingredients should be naturally gluten free, but of course always check for ‘may contain’ warnings. Potatoes, chicken and chickpeas are all naturally gluten free.

Is this curry dairy free?

Yes! This recipe is 100% gluten and dairy free. The creaminess comes from coconut milk, which makes it suitable for multiple allergens. If you want a vegan version, try my slow cooker chickpea and potato curry.

What is the best slow cooker?

I absolutely LOVE the Morphy Richards Sear and Stew Slow Cooker. I’ve tried many different slow cookers and this one is my favourite. It’s very light to carry and the pan is safe to use on the hob. This means you can use it for recipes which involve browning off meat and veg, without the need (and washing up!) of a separate pan.

What if I don’t have a slow cooker?

No problem! You can either make this recipe on the hob or in the oven. For the hob, cover with a lid and cook on a low/med simmer for around 30-40 minutes until the potatoes and chicken are cooked through. For the oven I’d recommend cooking with a lid on at around 180C (Gas Mark 4) for around an hour. But ultimately this recipe is made for the slow cooker so I’d definitely recommend it as the best and most efficient way to make it!

How do I store this chicken, chickpea and potato curry?

If you’re making this for meal prep, or have any leftovers, they can be stored in the fridge for 2-3 days. Ensure you heat through thoroughly before serving.

Can I freeze this slow cooker curry?

This curry freezes really well! Portion it into tubs and allow it to cool completely before freezing for up to 6 months. You can reheat it straight from frozen in the microwave when you want to eat it!

chicken and chickpea curry slow cookerchicken and chickpea curry slow cooker

This tasty chicken and chickpea curry slow cooker recipe is the perfect midweek meal idea.

You can easily scale the portion sizes to make more or less – it’s great for meal prep and freezes really well.

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Prep Time:
5 minutes

Cook Time:
4 hours

Total Time:
4 hours 5 minutes

This easy slow cooker chicken, chickpea and potato curry is a great budget meal. Gluten free great for batch cooking. This recipe serves 4 and is perfect for portioning up and freezing as part of your meal prep.


  • 1 X 400g tins chickpeas in water
  • 500g baby potatoes
  • 4 skinless, boneless chicken thigh fillets
  • 1 large onion, (peeled and finely chopped)
  • 4 cloves garlic, (peeled and crushed)
  • 2 tsp ginger paste
  • 400g tin chopped tomatoes 
  • 1 tbsp tomato puree
  • 200 ml full-fat coconut milk
  • 1 tbsp mango chutney
  • 200g frozen chopped spinach
  • Handful fresh coriander


  • 1 tsp salt
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tsp garam masala


    1. Drain and rinse the chickpeas and cut the baby potatoes in half. If using larger potatoes, cut them into large chunks/quarters.
    2. Add everything to the slow cooker except the spinach and coriander and stir well.
    3. Place the lid on and cook on high for 3-4 hours or low for 5-6 hours.
    4. In the last half hour of cooking add the frozen spinach and mix well. Replace the lid for the final 30 minutes.
    5. Serve with lots of freshly chopped coriander! I like to stir some through the curry or you can sprinkle it on top.


Any leftovers can be stored in the fridge or frozen.

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Nutrition Information:



Serving Size:


Amount Per Serving:

Calories: 452Total Fat: 14gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 681mgCarbohydrates: 70gFiber: 15gSugar: 13gProtein: 17g

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