Boneless Chicken Breast with Tomatoes, Coconut Milk, and Chickpeas in the Slow Cooker
Added to shopping list. Go to shopping list.
Ingredients4 h 20 m servings 454
Original recipe yields 4 servings
- 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.
- 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.
Per Serving: 454 calories; 15.2 52.4 30.3 58 1550 Full nutrition
ReviewsRead all reviews 2
Just popping in to say that this is rather delicious - I added a lot more broth and coconut milk to make a soup instead, but the flavors are spot on :) Yum.