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Crock Pot Garam Masala Chicken & Chickpeas

January 12, 2013 by Julie 88 Comments

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Day one of the Crock Pot Challenge was a success!

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On Thursday morning at the gym, I spent some time flipping through the latest issue of Cooking Light magazine while I warmed up on the elliptical. When a recipe for chickpea curry popped out at me, I dog-eared the page in the magazine because it seemed like a recipe I could adapt and make crock pot-friendly.

I wasn’t sure how the chickpeas would hold up all day in the crock pot, but since I’ve had a positive experience with canned kidney beans and black beans in the crock pot, I figured my chances were pretty darn good!

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This was also my first time using garam masala, which, according to McCormick, is a sweet and aromatic blend of spices that delivers warm, exotic flavors essential to traditional Indian cooking.

I’ve seen a bunch of different recipes use the spice many, many times before and figured it was time to experiment with garam masala since so many people seem to love it! I know I’m late to the garam masala party, but after digging into this dish, I’m so glad I finally gave it a shot. The spice added hints of coriander, pepper, cumin and cinnamon to this dish and I absolutely loved the flavor.

Crock Pot Garam Masala Chicken and Chickpeas

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Crock Pot Garam Masala Chicken & Chickpeas

  • Author: Julie (PB Fingers)
  • Cook Time: 6-8 hours
  • Total Time: 20 minute
  • Yield: 4 servings 1x
  • Category: dinner, recipes
  • Cuisine: dinner
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Description

The garam masala spice added hints of coriander, pepper, cumin and cinnamon to this dish and I absolutely loved the flavor.


Ingredients

Scale
  • 2 (15-ounce) cans chickpeas, rinsed and drained
  • 1 large onion, chopped
  • 2 1/2 teaspoons garam masala
  • 1 (28-ounce) can crushed tomatoes
  • 2 cups cauliflower florets
  • 4 chicken thighs
  • 1/4 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt or sour cream (optional)

Instructions

  1. Combine chickpeas through cauliflower together in crockpot.
  2. Place chicken on top of chickpea mixture and spoon mixture over the chicken to cover it.
  3. Allow everything to cook on low for 6 – 8 hours.
  4. Spoon into four dishes and garnish with cilantro and a dollop of plain Greek yogurt or sour cream.

Notes

Adapted from Cooking Light’s Chickpea Curry

Keywords: chicken thighs, chickpeas, crock pot, crock pot challenge, garam masala, Recipes

Did you make this recipe?

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Adding a dollop of plain Greek yogurt at the end gave this dish an extra pop of flavor and creaminess. Ryan and I couldn’t get enough!

I hope you enjoy!

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I'd love to connect with you! I am always so grateful when you let me know you tried one of my recipes or workouts and tag me in your photos or updates. Thank you so much!!!

Filed Under: Dinner, Recipes Tagged With: chicken thighs, chickpeas, crock pot, crock pot challenge, garam masala, Recipes

About Julie

My name is Julie and I am a full-time blogger, new mama, fitness enthusiast (certified personal trainer and group exercise instructor) and food fanatic (mostly healthy... but also not-so-healthy) living in North Carolina with my husband, dog and baby boy. Thank you for visiting Peanut Butter Fingers! I hope you enjoy little glimpses into my life and have fun trying the sweaty workouts I frequently share and making some of my favorite recipes along the way!

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Comments

  1. Christina @ The Beautiful Balance says

    January 14, 2013 at 4:02 am

    One of my favorite snacks is garam masala roasted chickpeas! SO ridiculously addicting.

    Reply
  2. Hope @ With A Side Of Hope says

    January 14, 2013 at 8:16 am

    I actually have garam masala at home that I used for one recipe I made a while ago. I definitely want to try making this! It sounds and looks incredible! 🙂

    Reply
  3. Tara says

    January 14, 2013 at 11:59 am

    This sounds delish and so easy! Must try!!

    Reply
  4. Beckie says

    January 14, 2013 at 11:26 pm

    I made this today with chicken breasts and it worked well – the chicken was tender and came apart very easily after cooking. Delicious recipe! Thanks for sharing Julie!

    Reply
    • Julie @ Peanut Butter Fingers says

      January 15, 2013 at 8:33 am

      i’m so, so glad to hear it! thanks for reporting back!

      Reply
  5. CAROL says

    January 15, 2013 at 11:09 am

    Julie, can this spice be found easily? Like Publix..or do I need to hit whole foods? 😉

    Reply
  6. Aggie says

    January 15, 2013 at 5:44 pm

    Pinned! Yum 🙂

    Reply
  7. Katie @ Runs for Cookies says

    January 16, 2013 at 9:28 am

    I have had garam masala in my spice drawer for probably a year, and haven’t a CLUE what to do with it! I have no idea why I even bought it. This recipe looks great–now I’ll finally get around to using it 🙂

    Reply
  8. Jamie says

    January 16, 2013 at 12:13 pm

    My parents are coming in today for a little overnight trip. I am making this for dinner. My dad LOVES this kind of food. The cauliflower is what I’m excited about! It looks delicious!!! :0) Thanks for the great recipe!

    Reply
  9. Lianna says

    January 17, 2013 at 11:56 am

    Just put this in the crockpot, and I’m looking forward to a new ready-made dish for dinner! Thanks 🙂 ps. LOVE garam masala and can’t wait to see how the flavours mingle together here!

    Reply
  10. Leah says

    January 31, 2013 at 6:52 am

    This is in my crockpot now! I used a bag of dried chickpeas (soaked overnight) and 1 lb of chicken breasts. I’m worried because it didn’t look like enough liquid. Can’t wait to see how it turns out.

    Reply
  11. Health n Fitness Care says

    March 4, 2013 at 1:21 pm

    That’s great you tried it, Julie. Not only to chicken but garam masala adds that hot spicy flavour to even vegetarian dishes that we Indians prepare at home. Its a spice that’s used almost daily in our Indian kitchens. Enjoy loving it!!

    Reply
  12. Brooke says

    March 9, 2013 at 8:53 pm

    Made this for dinner tonight! Mmmm Mmmm Mmmm!! And lots of leftovers, which I cant wait to dive into!! Thank you!!

    Reply
  13. Tracey Marino says

    June 17, 2013 at 12:08 pm

    I added the juice from a lime after it finished cooking – gave it a little extra “something”. YUM!

    Reply
  14. Michelle W. says

    January 29, 2014 at 10:34 am

    I tried this recently and it was delish! Very easy and I ate it for several days without getting sick of it. Always a win. 🙂

    Reply
    • Julie says

      January 29, 2014 at 11:31 am

      So happy to hear this!

      Reply
  15. Sarah says

    March 24, 2014 at 9:01 pm

    Hey Julie

    This looks amazing, just wondering do you think I could use broccoli instead of cauliflower??

    Thanks Sarah

    Reply
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Hi! I’m Julie and I am a mom to three energetic boys and a personal trainer and blogger living in Charlotte, North Carolina. Welcome to my blog! Peanut Butter Fingers follows my life and my interests in food, fitness, family, travel and (mostly) healthy living.
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