Slow Cooker Chicken Curry

 

Slow Cooker Chicken Curry

Ingredients:

1 pound boneless skinless chicken breasts

1 medium onion sliced or diced

15 ounces can chickpeas drained and rinsed

2 medium sweet potatoes peeled and diced

½ cup full-fat coconut milk light

½ cup chicken stock low sodium

15 ounces can tomato sauce

2 tablespoons curry powder salt-free

1 teaspoon salt

½ teaspoon cayenne powder optional

1 cup green peas frozen

2 tablespoons lemon juice

cilantro optional garnish

Directions:

1. In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.

2. Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.

3. Cook on Low for 8 hours or High for 4 hours. Shred the chicken.

4. Stir in peas and lemon juice 5 minutes before serving.

5. Serve over rice and with plenty of fresh cilantro.