Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker

Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker
  • 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


  1. 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.
  2. 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
Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker, recipe PT15M PT1H 5 455 calories

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