This slow cooker chicken, chickpea, and mango curry is the perfect family dinner for not-quite-yet warm days.

Hello Spring! We finally have more daylight here, but the snow is still scattered across the ground and it’s not warm yet. (Unless you continue to wear your long down coat, leg warmers, and winter hat! Ha!)

It’s the time of year when we start craving fresh, raw produce and grill nights, but also still sometimes want warm, comforting dishes.

This slow cooker chicken-chickpea-mango curry is a favorite for spring, fall, and winter. Packed with wholesome ingredients such as chicken, chickpeas, ginger, onions, garlic, sweet potatoes, and mangoes, it’s guaranteed to nourish both your body and soul.

Hälsa Kids & Vegetarians

It’s also super versatile, so if you want to make it all vegetarian, you can skip the chicken and even add lentils or extra-firm tofu. If you want to make it more kid-friendly, you can take out anything they are not fond of and instead add their favorite veggie(s). But the sweet mango makes this more kid-friendly.

The Evolution of a Recipe

Of course, I can’t take credit for this recipe. It’s adapted from a recipe for “Chicken-Mango Curry” by Registered Dietitian Matt Kadey, author of the Muffin Tin Chef. I came across the recipe a few years ago in the February 2014 issue of FamilyFun magazine. I made it as published the first time–and wrote “good!” in big letters on the recipe. So I ripped it out and added it to my trusty recipe binder.

Since that first time, I have made several versions. For the version I’m presenting here, I reduced the chicken a bit and added chickpeas, my attempt to make it more plant-based but still keep the familiar chicken taste. I also love to add some leafy greens towards the end of cooking…but you can leave them on the side if you think it will make your kids more likely to eat it.

Make it Your Own

Give it a try! Add your own touch and let me know how it is. Cheers!