I don’t have a ton of recipes that I use my crockpot for but there are times when having a few go-to recipes that can be set in the morning and ready at night comes in really handy. As with many of my recipes, this can also be adapted lots of ways to use what you have on hand and meet your dietary restrictions or choices.

Having a well stocked spice cabinet is really helpful in being able to expand your cooking repertoire. But – spices also are best if used and do lose their luster if they sit in your cabinet for too long. Those big spice jars from Costco are a great value but there are only a few spices that I use frequently enough to make them worthwhile -garlic powder, chili powder, cumin, paprika are the ones I can buy in bulk. The rest I buy in small quantities either from the grocery store (store brand is generally fine) or our local market. This recipe use Tandoori powder, Curry powder, and Paprika.

This dish can be adjusted to use multiple different combinations of ‘star’ ingredients with the same core sauce & spices. Here are some of the options I have done: chicken, chickpea, cauliflower, potatoes and combinations of all four. We almost always do chicken and add in at least one of the other. It makes the meat go further and adds great flavor combinations.

In the morning (or at least 6 hours before you want to eat), prep the ingredients. Chop the onion and pepper. Mince the ginger and garlic. If using cauliflower or potatoes, chop them up. If using chickpeas, drain and rinse a can. Trim the chicken of any excessive fat but this will cook down during the process, so no need to be too precise.

Throw all the ingredients (other than milk) in the crockpot. Cook on low for 6 hours. Take out the chicken breast, shred and return to the sauce. Once done, you can leave on warm until you are ready to eat. Chicken does not needed to be shredded at the 6 hour mark exactly – it can be done anytime after that. The recipe can sit in the crockpot on the warm setting until you are ready to eat. Add in the milk (optional) and give a good stir.

I usually serve this with rice and naan bread. We use gluten naan bread for my husband and me but feel free to omit. We love eating leftovers with tortilla chips.

Chicken & Chickpea Curry

Ready in 6 hour 30 minutes (30 minutes of active time); Serves 4-6 people

Ingredients

• 1 lbs chicken breast
• 1 can of chickpeas (garbanzo beans) (15oz)
• Variations: head of cauliflower (chopped) or 1 lbs red potatoes (halved)
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 thumb size piece of ginger, peeled & minced
• 1 red pepper, chopped
• 3 tbsp butter (can substitute vegan butter)
• 1 can tomato sauce (15 oz)
• water (fill tomato sauce can)
• 1 tbsp Tandoori powder
• 2 tsp paprika
• 1 tsp Curry powder (more for spicier)
• 1 cup milk (whole milk or coconut milk preferred) -optional

Preparation

1. Chop the onion and pepper. Mince the ginger and garlic.
2. Drain and rinse a can of chickpeas.
3. Trim the chicken of any excessive fat.
4. Add all ingredients (up to milk) into crockpot. Set on low for 6 hours.
5. Shred chicken and put back into sauce.
6. Add milk (optional) and stir.
7. Serve with rice and naan.

Tips

• Frozen chicken breast can be used but add at least an hour to cooking time. At 7 hours, check if chicken can be easily shredded. If not, add more time.
• Milk makes the dish a little smoother and less spicy. I have made it with and without and like it both ways.
• This dish freezes really well. If freezing, only add the milk to the portion you are eating that night as it is better to freeze without the milk in it.