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

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"This is a super easy slow cooker dish I make when I don't have much time for prep as everything just goes in the slow cooker without any previous cooking and I serve it over rice. It is not spicy because otherwise my kids won't eat it, so feel free to spice it up to your liking."
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4 h 20 m servings 454 cals
Original recipe yields 4 servings

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  • Prep

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  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.


  • Cook's Note:
  • Make sure to cut the potatoes fairly small, so they are cooked through. Feel free to substitute sweet potatoes for the potatoes.

Nutrition Facts

Per Serving: 454 calories; 15.2 g fat; 52.4 g carbohydrates; 30.3 g protein; 58 mg cholesterol; 1550 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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