Slow Cooker Chicken-Chickpea-Mango Curry
Prep time
Cook time
Total time
This slow cooker chicken-chickpea-mango curry is perfect for not quite yet warm days. Toss it together after lunch and let it cook on high for 4 hours. Or prep it in the morning and let it simmer on low all day. Oh, and be sure to save any leftovers for lunch!
Recipe type: slow-cooker, gluten-free, dairy-free
Serves: 4-6 servings
  • 1 (13.5-ounce) can coconut milk
  • 1 to 2-inch section of fresh ginger, peeled and minced or 1 teaspoon dry ginger
  • 3 garlic cloves, minced
  • ¾ teaspoon salt
  • 1 tablespoon curry powder
  • ½ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  • 1 pound boneless, skinless chicken breast (or thighs) cut into 1-inch pieces
  • 1 medium sweet potato, peeled and diced into ½-inch pieces
  • 1 yellow onion, chopped
  • 1 red bell pepper, chopped
  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 2 cups frozen mango
  • (2 cups packed baby spinach or chopped kale)
  1. Combine coconut milk through the cayenne pepper in a slow cooker and whisk to combine. Add the chicken, followed by the onions, sweet potato, bell pepper, and chickpeas.
  2. Cook on high for about 4 hours or low for 9-10 hours. Add the mango in during the last 20 minutes of cooking. If desired, also add baby spinach or chopped kale.
Chopped fresh cilantro
Lime wedges
Unsalted peanuts or cashews
Brown or white rice
Recipe by Hälsa Nutrition at