This simple yet flavorful creamy coconut and tomato chicken with chickpeas is one of my favorite low maintenance dinner recipes. It’s just so easy- there is very few ingredients, little prep, and everything (rice excluded) is thrown into a crockpot for a well-balanced meal {Gluten-Free & Dairy-Free}.
I love the combination of convenience foods and fresh ingredients, especially for those nights where you just don’t want to spend a lot of time cooking.
This dish combines coconut milk and tomato sauce, resulting in a rich, slightly sweet and tangy sauce. Then, that creamy sauce is served over rice which soaks up all the flavor!
It has a curry-like feel but without all the traditional spices. I’m not really even sure what type of cuisine it would be – it’s just something I made up one day with pantry ingredients. If you’re looking for a really easy meal with very little prep (I mean, who isn’t), give this one a try!
Why I Love This Recipe
Ingredients
This recipe makes 4 servings.
Crockpot Ingredients
- Boneless, skinless chicken breast (about 1-1.25 lbs.) or chicken thighs. I prefer chicken thighs with this recipe but I have used both!
- Full fat coconut milk (one 13.5 ounce can).
- Tomato sauce (3/4 cup). I used Rao’s Marinara Pasta Sauce.
- Garlic cloves (5-6, minced).
- Chickpeas (one 15.5 ounce can), drained and rinsed.
- Diced carrots (2 cups or about 5-6 large carrots). A thicker carrot will take about 6-8 hours to cook while a thinner one will cook in about 4 hours.
- Onion (one large), diced.
- Onion powder, salt and pepper. I like to season the jarred tomato sauce a little bit.
- Juice of half a lemon, or more. This helps cut into the richness of the sauce.
To Serve
- Rice or Quinoa (about 2 cups cooked or 1 cup uncooked). For shortcuts: use a bag of frozen cauliflower rice or leftover rice from the night before.
How to make Coconut Chicken and Chickpeas
I originally made this recipe on the stove one night and then decided to turn it into a crockpot meal. This is one of my favorite recipes I have created because of the ease and convenience – I know I will be making it again and again! I used chicken thighs and cooked it on low for 8 hours. I feel like the longer it cooks, the better it gets.
Carrots naturally add sweetness to the dish, which pairs well with the savory and acidic ingredients like tomato garlic, onions, and tomatoes.
Slow Cooker Directions
- Dice carrots and onions. I cut the carrots a little thicker, which took about 7-8 hours on low. If you prefer a shorter cooking time, dice the carrots thinner.
- Layer the carrots and onions on the bottom of the slow cooker. Then, add the chicken on top.
- Combine the coconut milk, tomato sauce, minced garlic, a pinch of salt, pepper, and onion powder in a bowl. Give it a stir. Pour the mixture over the chicken.
- Cook on low for about 5-6 hours. Remove the chicken and either shred with a fork or dice into bite-sized pieces. Then, add the chickpeas and allow to cook for 1-2 more hours. If you prefer a thicker sauce, add 1-2 tablespoons of cornstarch. For a thinner sauce, add a little more tomato sauce or coconut milk after taste testing. The sauce will cook down the longer it cooks.
- Finish with a squeeze of half of a lemon (or more per your preference).
- Serve over rice or preferred grain.
Stovetop Directions
- Heat a pan over medium-high heat. Start your rice on another burner and cook according to package directions.
- Dice carrots and onions.
- Season chicken with salt, pepper and garlic powder. Add raw chicken to the hot pan with one tablespoon of olive oil. Let it cook for about 10 minutes, flipping halfway.
- Remove the chicken from the pan. Add the carrots and onions. Let that cook until softened, about 6-7 minutes.
- Dice the chicken and add back to the pan with the coconut milk, tomato sauce, and minced garlic. Allow the sauce to thicken as it cooks down and the chicken to reach an internal temperature of 165 degrees F.
- Serve over rice and with a squeeze of lemon. Add more liquid if the sauce is too thick.
For leftovers or meal prep: store in an airtight container in the fridge for 4 days. Freeze in an airtight container or freezer bag for up to 3 months.
Variation Ideas & Tips for Success
- Adjust the consistency and flavor. Taste test and add more tomato sauce for a thicker, richer sauce. Cornstarch can also be added about halfway if you prefer a thicker sauce.
- Cut Size Matters: Larger chunks of carrots hold up better to long cooking times (think 8 hours on low), while thin slices or shredded carrots will cook faster.
- Avoid Overcooking Chicken: If using boneless, skinless chicken breasts, they can dry out after 6–7 hours on low. Thighs hold up better for longer cooking times.
- Increase fiber: Add more chickpeas, sub rice with quinoa or add more veggies! Cauliflower or broccoli would work well with this recipe – but take less time to cook than carrots.
- Lower carbohydrates and calories: sub the rice with cauliflower rice, use lean chicken breasts.
More Healthy Recipe Ideas:
Easy Coconut & Tomato Chicken and Chickpeas {Crockpot}
A super easy slow cooker dinner featuring a flavorful coconut milk and tomato sauce. Just a few simple ingredients bring this dish together for a high protein and fiber, well-balanced meal! It's the perfect recipe for busier weeknights and lazy weekends! {Gluten-Free and Dairy-Free}
Ingredients
- 3/4 cup tomato sauce (I used Rao's marinara sauce)
- 1 13.5-once can of coconut milk
- 1-1.25 lb. boneless, skinless chicken breasts or thighs (I used chicken thighs)
- 2 cups raw carrots, diced or about 5 large carrots
- 1 15.5 ounce can of chickpeas, drained and rinsed
- 5-6 garlic cloves, minced
- 1 large white or yellow onion, diced julienne
- Juice of 1/2 a lemon, or more per preference
- Dash of salt, pepper, onion powder and garlic powder
- 2 cups cooked rice or quinoa (sub with cauliflower rice for low carb option); about 1 cup uncooked
Instructions
Slow Cooker Directions
- Dice carrots and onions. I cut the carrots a little thicker, which took about 7-8 hours on low. If you prefer a shorter cooking time, dice the carrots thin.
- Layer the carrots and onions on the bottom of the slow cooker. Then, add the chicken on top.
- Combine the coconut milk, tomato sauce, minced garlic, a pinch of salt, pepper, and onion powder in a bowl. Give it a stir. Pour the mixture over the chicken.
- Cook on low for about 5-6 hours.
- Remove the chicken and either shred or dice into bite-sized pieces. Then, add the chickpeas and allow to cook for 1-2 more hours. If you prefer a thicker sauce, add 1-2 tablespoons of cornstarch. For a thinner sauce, add a little more tomato sauce or coconut milk after taste testing. The sauce will cook down the longer it cooks.
- Finish with a squeeze of half of a lemon. Serve over rice or preferred grain.
Stove Top Directions
- Heat a pan over medium-high heat. Start your rice on another burner and cook according to package directions.Dice carrots and onions.
- Season chicken with salt, pepper and garlic powder. Add raw chicken to the hot pan with one tablespoon of olive oil. Let it cook for about 10 minutes, flipping halfway.
- Remove the chicken from the pan. Add the carrots and onions to the same pan. Let that cook until softened, about 6-7 minutes. Dice the chicken and add back to the pan with the coconut milk, tomato sauce, and minced garlic.
- Allow the sauce to thicken as it cooks down and the chicken to reach an internal temperature of 165 degrees F. Serve over rice and with a squeeze of lemon. Add more liquid if the sauce is too thick.
Notes
- Cut Size Matters: Larger chunks of carrots hold up better to long cooking times (think 8 hours on low), while thin slices or shredded carrots will cook faster. Thinly slice carrots or use shredded carrots and cook on high for 4 hours.
- Avoid Overcooking Chicken: If using boneless, skinless chicken breasts, they can dry out after 6–7 hours on low. Thighs hold up better for longer cooking times.
- Add 1-2 tablespoons of cornstarch and allow to cook for another hour if you prefer a thicker sauce. Adding more tomato sauce may help thicken as well.
- Taste test and adjust the salt, pepper and onion powder if needed.