Crockpot Coconut Turmeric Chicken & Chickpeas
Crockpot Coconut Turmeric Chicken & Chickpeas is a comforting dish that combines tender chicken and hearty chickpeas in a creamy coconut milk sauce infused with earthy turmeric. This easy-to-make recipe transforms simple ingredients into a vibrant, flavor-packed meal perfect for family dinners or special occasions. Let the warm aromas fill your kitchen as you savor each bite of this tropical delight, served best with rice or naan.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Total Time: 5 minute
- Yield: Serves about 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Tropical
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) full-fat coconut milk
- 2 inches fresh turmeric root, grated (or 2 tsp ground turmeric)
- 1 medium yellow onion, diced
- 4 garlic cloves, minced
- 1 cup low-sodium vegetable broth
- 2 tsp cumin
- 2 tsp coriander
- Fresh cilantro for garnish
Instructions
- Prepare your ingredients by dicing the onion and mincing the garlic.
- Add chicken breasts, chickpeas, onion, garlic, coconut milk, vegetable broth, and spices into the crockpot.
- Set the crockpot on low for 6-8 hours or high for 3-4 hours.
- Once cooked, check if the chicken shreds easily; if so, stir in chopped cilantro before serving.
- Serve hot with rice or naan.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 29g
- Cholesterol: 75mg
Keywords: For a vegan version, substitute chicken with firm tofu or add more chickpeas. Enhance the dish by adding spinach or kale during the last hour of cooking. Adjust spiciness by varying the turmeric amount or adding red pepper flakes.