Ingredients

The following ingredients have 4 Servings
  • 1 pound boneless (skinless chicken breasts)
  • 1 medium onion (thinly sliced)
  • 15 ounces can chickpeas (drained and rinsed)
  • 2 medium sweet potatoes (peeled and diced)
  • 1/2 cup full-fat coconut milk (light)
  • 1/2 cup chicken stock (low sodium)
  • 15 ounces can tomato sauce
  • 2 tablespoons curry powder (salt-free)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne powder (optional)
  • 1 cup green peas (frozen)
  • 2 tablespoons lemon juice
  • cilantro (optional garnish)

Instruction

  • In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato sauce, curry powder, salt and cayenne.
  • Add chicken breasts, onion, chickpeas and sweet potatoes. Using tongs, gently toss ingredients together to ensure evenly coated.
  • Cook on Low for 8 hours or High for 4 hours. Shred the chicken.
  • Stir in peas and lemon juice 5 minutes before serving.
  • Serve over rice and with plenty of fresh cilantro.