Slow Cooker Coconut Chicken Curry with Chickpeas and Spinach

By Sprig Originals ✓ · cooked up in Sprig

A true dump-and-go curry: chicken thighs, chickpeas and frozen spinach go into the slow cooker with coconut milk, tomatoes and curry powder in the morning, and by dinner the chicken shreds into a glossy, gently spiced sauce. Ten ingredients, no browning, no babysitting — just spoon it over rice with warm naan.

Ingredients

• 2 lb boneless skinless chicken thighs
• 1 large yellow onion, thinly sliced
• 4 cloves garlic, grated or finely chopped
• 1 tbsp fresh ginger, grated
• 2 tbsp mild curry powder
• 2 tsp kosher salt
• 14.5 oz can crushed tomatoes
• 15 oz can chickpeas, drained and rinsed
• 1 cup frozen chopped spinach (no need to thaw)
• 13.5 oz can full-fat coconut milk

Instructions

1. Put the chicken thighs into the slow cooker in a single layer, then add the onion, garlic, ginger, curry powder and salt directly on top. Tip in the crushed tomatoes, chickpeas, frozen spinach and coconut milk, and stir once or twice just to coat everything — the spices should be off the chicken and into the liquid.
2. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 3 1/2 hours, without lifting the lid. The chicken is ready when a fork pushed into a thigh pulls it apart with no resistance.
3. Pull the thighs apart into big shreds right in the cooker using two forks, then stir the shredded chicken back through the sauce. Let it sit on the WARM or LOW setting for 10 minutes so the meat drinks up the sauce.
4. If you want it thicker, cook on HIGH with the lid off or set ajar for 15 to 20 minutes, stirring once. Taste and add up to 1/2 teaspoon more salt, then serve over rice or with warm naan.

Chef's tips

Nutrition (per serving, estimated)

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