- 1 (14 ounce) can tomato sauce
- 5 fluid ounces coconut milk
- 5 fluid ounces chicken broth
- 2 tablespoons curry powder
- 1 teaspoon salt, or more to taste
- 1 pinch cayenne pepper
- 1 pound skinless, boneless chicken breasts, cubed
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 potatoes, peeled and cut into small cubes
- 2 carrots, chopped
- 1 onion, thinly sliced
- 3/4 cup frozen peas
- 2 tablespoons lemon juice
- 1 bunch cilantro, chopped
- ground black pepper
- Combine tomato sauce, coconut milk, chicken broth, curry powder, salt, and cayenne pepper in a slow cooker. Add chicken, chickpeas, potatoes, carrots, and onion. Mix well with the liquid in the slow cooker.
- Cook until chicken is cooked through, about 4 hours on High or 8 hours on Low. Add peas and lemon juice and season with salt and pepper. Cook an additional 5 minutes. Divide amongst plates and sprinkle with cilantro.
04/14/2018
recipepes.com
Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker, recipe
PT15M
PT1H
5
455 calories
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